Combine the flour and salt, then cut in the fat until breadcrumb-like. Mix in one egg and enough wine to form a dough. Knead until elastic. Refrigerate for at least 30 minutes.
Prepare an egg wash by beating an egg with water. Divide the dough into 12 balls, roll them smooth, then roll each out between sheets of parchment/wax paper.
Add filling to the center, gather excess around, crimp the seam, and seal with egg wash if needed.
Place filled empanadas on a baking sheet, brush with egg wash, sprinkle salt, and bake at 200°C until brown.