In a bowl, mix flour and salt. Add butter and combine using a fork or pastry cutter until flour is crumbly.
Make a well in the middle of the flour, slowly add in water and vinegar. Mix and knead until a smooth dough forms. Rest for 1 hour in the chiller.
Roll dough using a rolling pin and cut to the desired round size.
Roast eggplant in an oven at 200°C for 10 minutes. Cool then chop into chunky pieces.
In a pan, saute onions, celery, garlic until fragrant. Add ground pork, California Raisins, bell peppers, capers, olives and cook until soft. Add tomato concasse, sugar and vinegar. Simmer until pork is tender. Cool and set aside.
Spoon a good amount of filling onto half of the empanada disc.
Fold in half and seal making sure no air is inside the empanada. Pinch ends with a fork.
Fry the empanadas in oil at 180°C for approximately 5 to 7minutes until crispy.