1. In a large bowl sift together flour and salt.
2. Blend in the cold butter cubes using a pastry blender until the mixture resembles coarse meal (the mixture should be pea-size).
3. In a small bowl whisk together ONE egg, ice water and vinegar.
4. Add to the flour mixture, stirring with a fork just until incorporated (the mixture will look somewhat lumpy).
5. Transfer the mixture onto a floured surface.
6. Gather the dough together with your hands and gently knead with the heel of your hand once or twice (just enough to bring the dough together, do not overwork the dough or it will be tough!).
7. Form the dough in a semi-flat ball or rectangle.
8. Cover the dough tightly with plastic wrap and chill for 1 hour or up to 8 hours.
9. Roll out the dough, then cut into desired size circles.
10. Fill with favorite fillings then close the dough over the filling (see directions below).
11. Brush the ends with an egg wash (one egg beaten with one tablespoon of water) then seal together with a fork.
OPTIONAL FREEZER INSTRUCTIONS: If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
12 To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.

Filling:
1. In a large skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
2. Add onion and chiles; cook until soft, 5 minutes.
3. Stir in chili powder, tomatoes, and garlic. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Let cool.