Empanadas

Dough

1/2 Cup Unsalted Butter, melted

1 Tbsp. Kosher Salt

1 Tbsp. Apple Cider Vinegar

6 Cups All Purpose Flour

Filling

1 Tbsp. Olive Oil

1 Onion, chopped

1 Tbsp. Oregano

2 Cups Leftover Chopped Ham OR Turkey

1 lb. Mozzarella Cheese, Low-moisture, cut into 1/2 inch pieces

1 Tbsp. Cornstarch

Salt

Freshly Ground Black Pepper

Vegetable Oil for Frying

In a large bowl combine the melted butter, salt, apple cider vinegar, and stir to combine.

Using a wooden spoon, add in the flour a cup at a time and mix until fully combined. Transfer onto a floured surface and knead until just smooth. Make the dough into a disk shape, put in plastic wrap, and refrigerate it for 2 hours.

In a pan on medium high heat, add in the olive oil, onions, and cook until the onions have slightly softened. Add in the oregano and the ham (or turkey) and cook for another minute or two. Add in freshly ground black pepper, and a small pinch of salt. Taste and adjust seasoning to your liking. Remove from heat and let cool.

Combine the mozzarella pieces with the cornstarch and mix until completely coated.

Divide the dough into six pieces, work with one piece at a time and keeping the rest covered and chilled. Roll out the dough into a 15x1 inch rectangle that is roughly 1/16 inch thick. Use a 4 1/2 inch round cookie cutter, cut out six rounds. Reroll the dough and cut out an additional 1 or 2 rounds.

Place about 1 Tbsp. ham/turkey mixture in the center of dough. Top with 1 or 2 pieces of cheese. Using your fingers, brush water halfway around edge of each round. Fold dry side up and over filling to create a semicircle. Pinch edges to seal; crimp with your fingers.

Transfer to a parchment–lined rimmed baking sheet. Chill while you repeat with remaining dough and filling. Chill empanadas at least 20 minutes before frying.

Pour vegetable oil into a large heavy pot or Dutch oven fitted with deep-fry thermometer to a depth of 3". Heat over medium-high until thermometer registers 350°. Working in batches of about 5 at a time fry the empanadas, turning often, until deep golden brown, about 4 minutes total.

Transfer to a wire rack. Let cool slightly.

Serve and enjoy.