Whisk the flour, kosher salt, and cinnamon together in a large bowl, Add the butter. Add 1 egg, sugar, vanilla extract and 4 tablespoons of water.
With your clean hands knead the mixture a few times. Continue to knead; then form dough into a disk, wrap with plastic, and chill for at least 20 minutes.
Scoop to portion the dough into a 2-tablespoon ball. Spoon about 2 tablespoons of your preferred filling into the center of the dough circle.
Fold the dough over the filling to make a half-moon- shaped pie. Bake for 22 to 25 minutes or until the empanadas’ edges start to turn golden brown.
Immediately dust with sugar & cinnamon if using any. These are best eaten warm and can be reheated in an oven or microwave for about 12 to 15 seconds.
These are a wonderful dessert or afternoon snack. Pair them with a cup of Mexican Hot Chocolate, Champurrado, Atole or Horchata during warm weather days.