My Irish grandmother passed down this recipe to me, and I assure you I make it all year long!

In a large bowl, combine the flour and salt. Add the diced butter and mix until the mixture resembles coarse crumbs.

Gradually add the cold water, mixing until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut out circles using a 4-inch round cutter.

Place a tablespoon of shredded cheese in the center of each dough circle.

Fold the dough over the filling to form a half-moon shape. Press the edges with a fork to seal.

Heat vegetable oil in a deep pan over medium heat. Fry the empanadas in batches until they are golden brown and crispy, about 3-4 minutes per side.

Remove the empanadas from the oil and drain on paper towels. Serve warm with your choice of dipping sauce.

For a spicier kick, add some chopped jalapeños or a pinch of cayenne pepper to the cheese filling. You can also experiment with different cheeses, such as mozzarella or pepper jack, for varied flavors. If you prefer baking over frying, brush the empanadas with an egg wash and bake at 375°F (190°C) for 20-25 minutes until golden brown.