Add the flour and salt to a food processor and pulse, slowly pour in the oil and water while pulsing until well combined.
Remove the blade from the processor and pull out the dough with your hands, work the dough in your hands just long enough to form a smooth ball. Place the dough ball in a bowl, cover and refrigerate until ready to use.
THE FILLING:
Preheat the broiler on your oven. Spread the poblanos on a foil lined baking sheet and broil the poblanos flipping them over halfway through until the skins are charred, about 5 to 7 minutes per side.
Allow the poblanos to cool then remove the stems, seeds and blackened skin. Chop and set aside.
Heat 1 TBSP of the oil in a medium skillet over medium heat until hot. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, cumin, and chili powder and cook 30 more seconds or until garlic becomes fragrant.
Take off the heat and stir in the eggs, olives, serrano, cilantro and feta. Add salt and pepper to taste.
ASSEMBLING THE EMPANADAS:
Place a baking sheet in the oven and preheat the oven to 425° F.
Take the dough ball out of the fridge and divide into 6 equal dough balls. Roll the balls out into flat circles about 6 inches in diameter.
Place the filling in the center of each dough circle about a 1/2 inch from the edge. Brush the edges with a little water, fold the dough circles in half and press the edges together with a fork to seal.
Brush the empanadas all over with 2 TBSP of cooking oil.
Place the empanadas on the hot baking sheet in the oven and bake for 30 to 35 minutes or until golden brown.
Let the empanadas rest 5 minutes before serving.
AVOCADO DIPPING SAUCE:
Puree the avocado dipping sauce ingredients together in a blender. Add salt and pepper to taste and serve with the empanadas.
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