1. In a bowl, mix the flour with 10 fl oz of water and the cornstarch.
2. Form the dough into thin discs and brown them in a frying pan, with a little oil, over medium heat.
3. Cook on both sides until golden brown.
4. Meanwhile, finely slice the vegetables and cook them in a saucepan over medium heat.
5. Add a little oil and spices. Stir periodically.
6. Lay out the discs, already cooked, on a surface and put a little filling in the center of each of them.
7. Shape the Chinese patties (as if they were burritos), make sure to leave each one tightly closed.
8. Bring the empanadas to a frying pan, over high heat, with vegetable oil.
9. Cook on both sides until evenly browned.