Ham & Cheese Empanadas

3 cups all-purpose flour
3 tsp Kosher salt
3 Tbsp sugar
1 tsp baking powder
1/2 lb unsalted butter
cold & diced
1/2 cup water
plus 1 Tbsp
Extra flour for dusting
8 oz Smoked Ham
(black forest, prosciutto)
8 oz melting cheese
(mozzarella, jack, queso fresco)
2 tbsp water
2 each Eggs
Kosher salt and black pepper
to taste
For the Dough
Using a food processor, pulse the flour, salt, sugar, and baking powder. Add the cold butter and pulse until about the size of lentils. Turn into a large mixing bowl and stir in the water, a little at a time, to make a soft and fairly moist dough. Take care not to over mix. Turn out dough onto plastic wrap and cover tightly. Chill until firm, about 30 minutes. Once dough has firmed up, divide into equal portions, about 1 ½ ounces. Roll each portion to about ¼ inch thick. (Use a tortilla press or a floured rolling pin.)
For the Filling
Shred the cheese and chop the ham into small pieces. Mix to combine in a large bowl.
To Assemble and Bake
Preheat oven to 400F. On a lightly floured surface, lay out your rounds of empanada dough. Put 1 – 2 Tbsp of filling in the middle of each, and paint a half ring of egg wash around the dough. Seal the empanada by folding it over in a half-moon shape, making sure to pinch out most of the air. Crimp the sealed edge with a fork and set on a parchment-lined sheet tray. Brush with egg wash and bake for about 15 minutes, until golden.