Mix dry ingredients: In a large bowl, combine flour, salt, and sugar. Stir to blend evenly.
Cut in the butter: Add the cold butter cubes and work them into the flour with your fingers or a pastry cutter until the mixture looks like coarse crumbs.
Add wet ingredients: In a small bowl, whisk together the egg, cold water, and vinegar. Pour this mixture into the flour mixture.
Form the dough: Mix with a fork or your hands until the dough just comes together. Add a little more water if it feels too dry.
Rest the dough: Shape into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to relax the gluten and make it easier to roll.
Roll and cut: On a lightly floured surface, roll the dough to about ⅛ inch thick. Use a 4–5 inch round cutter or bowl to make circles.
Fill and seal: Add your favorite filling to the center of each round, fold in half, and crimp the edges with a fork.
Bake or fry: To bake: Brush with egg wash and bake at 190°C (375°F) for 20–25 minutes until golden. To fry: Heat oil to 175°C (350°F) and fry for 3–4 minutes on each side until crisp and golden. Serve: Enjoy hot with the Green Chutney Recipe for a zesty dip or a side of Pollo Loco Recipe for a satisfying meal.
