• Whisk the flour, kosher salt, and cinnamon together in a large bowl,
• Add the butter. Using your hands or a pastry cutter, work in the butter until the mixture resembles pea-sized crumbles.
• Add 1 egg, sugar, vanilla extract and 4 tablespoons of water.
• With your clean hands knead the mixture a few times in the bowl just until you can gather the dough together.
• Transfer the dough to a clean surface and continue to knead the dough adding two tablespoons of water at a time (about 8 to 10 tablespoons total). Note: The dough is ready when it no longer sticks to the counter and it does not look dry.
• Continue to knead about 3 to 5 minutes; then form dough into a disk, wrap with plastic, and chill for at least 20 minutes.
• Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Rolling dough by hand

• Remove chilled dough from the refrigerator.
• Divide into 4 equal portions. Roll out dough onto lightly floured surface to about ¼ to ⅛ -inch thickness. Cut out circles of dough about 4-6 inches in diameter.

Using a Tortilla Press

• Use your hands, a spoon or a medium ice cream scoop to portion the dough into a 2-tablespoon ball (35-40 grams, or about the size of a golf ball), then use your hands to roll the ball until it is nice and round.
• Place the dough ball between two pieces of plastic in a tortilla press. (I use a ziplock bag)  Then gently press the dough ball until it forms a 4- to 5-inch circle.

Add the filling & baking:

• 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 and crimp the edges of the crust together with a fork, leaving little fork lines in the dough. Gently lay the empanadas onto the prepared baking sheets.
• Bake for 22 to 25 minutes or until the empanadas’ edges start to turn golden brown.
• Immediately dust with the sugar & cinnamon mix if using any.
• These are best eaten warm and can be reheated in a low oven or microwave for about 12 to 15 seconds.