This hot water dough comes together very easily and can be made up to 3 days in advance, wrapped and kept in the refrigerator. If you do make it in advance you will have to let it sit at room temperature for at least an hour before rolling out. The coconut oil gets very hard when cold. If the dough is still stiff after sitting an hour, give it a couple good whacks with your rolling pin to soften it up before rolling. Empanadas will keep up to 3 days at room temperature or wrapped tightly and frozen for up to 3 months.