There are various methods that you can use to roll out the empanada dough. First, you can use a rolling pin to roll the entire dough into 1/8" thickness then use a biscuit or pastry cutter to cut the dough into 4"-5" rounds. Another option is to take a small amount of dough, approximately the size of a walnut or smaller, and use a rolling pin to roll each portion into a thin round disc. However, I find the easiest way to do this is to use a tortilla press. Roll a portion of dough (approximately .75 ounces) into a ball and place it on a plastic-lined tortilla press. Using the arm of the tortilla press to press the round ball into a perfectly smooth and round empanada dough disc.