To prepare Dough:
In a food processor, mix flour, salt, and baking powder for 2 seconds. Add butter and pulse 4-6 times. Slowly drizzle in half cup of water until dough is a slightly sticky texture. If dry, add 2 tablespoons water. Turn dough over into plastic wrap and sprinkle with flour.
Wrap dough into disc and refrigerate for one hour.
To prepare Empanadas:
Preheat oil and monitor temperature to 325F.
Remove dough from refrigerator and let stand at room temperature for 15 minutes before rolling out. Roll out dough on a lightly floured surface to about 1/4 inch thickness and cut into 4 inch discs using a circle cookie cutter or cup.
Place ham and cheese in center of disc. Brush edges with egg wash and fold in half over the filling. Pinch sides to secure and refrigerate while making the remaining empanadas.
Let empanadas rest for 15 minutes. Fry until golden brown and flip halfway through cooking, about 3-4 minutes. Serve with ketchup while warm.
Copyright Marnely Rodriguez-Murray, Cooking with Books