Ham and Cheese Empanadas

Instructions

1. Prepare the dough
   In a large bowl, mix the flour and salt. Using your fingers or a pastry cutter, work the cold butter into the flour until the mixture resembles coarse crumbs. In a separate small bowl, whisk together the cold water, vinegar, and beaten egg. Gradually add the liquid mixture to the flour, stirring until a dough forms. Knead gently for about 1 minute until smooth. Wrap in plastic and refrigerate for at least 1 hour.
2. Make the filling
   In a medium bowl, combine the diced ham, mozzarella cheese, Parmesan cheese, green onions, oregano, and black pepper. Mix well and set aside. This filling can be made ahead and refrigerated until ready to use.
3. Form the empanadas
   Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper. Remove the dough from the refrigerator and divide into 12 equal portions. On a lightly floured surface, roll each portion into a circle about 5-6 inches in diameter. Place about 2 tablespoons of filling in the center of each circle.
4. Seal and shape
   Moisten the edges of the dough circles with water. Fold the dough over the filling to form a half-moon shape. Press the edges firmly to seal, then use a fork to crimp the edges decoratively or fold the edges using the traditional repulgue technique. Transfer the empanadas to the prepared baking sheets.
5. Prepare for baking
   Using a sharp knife, make a small slit on top of each empanada to allow steam to escape during baking. Brush the tops with the egg wash to give them a golden, shiny finish when baked.
6. Bake to perfection
   Bake in the preheated oven for 22-25 minutes, or until the empanadas are golden brown. Rotate the baking sheets halfway through cooking for even browning. Allow to cool for 5 minutes before serving.