Cheese Empanadas

Instructions

1. Prepare the dough
   In a large bowl, combine flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a small bowl, mix cold water and vinegar. Gradually add the liquid to the flour mixture, stirring until a dough forms. Knead briefly, form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
2. Make the filling
   In a medium bowl, combine the mozzarella, queso fresco, cilantro, green onions, jalapeño (if using), and cumin. Mix well and set aside.
3. Form the empanadas
   On a floured surface, roll out the dough to about 1/8-inch thickness. Using a 4-inch round cutter or a glass, cut circles from the dough. Place about 2 tablespoons of the cheese filling in the center of each circle. Fold the dough over to form a half-moon and press the edges to seal. Use a fork to crimp the edges decoratively.
4. Prepare for baking
   Place the formed empanadas on parchment-lined baking sheets, leaving about 1 inch between each. Brush the tops with beaten egg for a golden finish. Use a small knife to cut a tiny vent in the top of each empanada to allow steam to escape during baking.
5. Bake the empanadas
   Preheat the oven to 375°F (190°C). Bake the empanadas for 18-20 minutes, or until golden brown and the cheese is bubbling. Allow to cool for 5 minutes before serving to prevent burning your mouth on the hot filling.
6. Serve
   Arrange the empanadas on a serving platter. They can be enjoyed hot, warm, or at room temperature. Serve with a side of salsa, guacamole, or sour cream for dipping if desired.