Fried Cheese Empanadas

In a food processor blend the salt, baking powder and flour until thoroughly combined. Add butter cut in cubes until the mixture resembles fine crumbs. Remove mixture from food processor and transfer to a large bowl. Mix in water, a little bit at a time, continuously mixing with your fingers until a soft, pliable dough forms. On a floured surface, knead dough for one minute. Form into two balls and wrap tightly with cling wrap. Transfer to fridge for a few hours or overnight. Working with one ball at a time on a floured surface, roll dough out to 1/8 of an inch thick. Ensure the dough does not stick to your floured surface by flipping it over and turning it occasionally while rolling. Using a 5-inch-diameter bowl, cut the dough into circles. Add a sheet of waxed paper in between each disc to prevent sticking. Repeat these steps with remaining dough ball. Using one disc at a time, add 2 tablespoons of cheese to the center of the disc. Slightly wet the edge of the disc with water and fold the disc over until the edges meet. Using a fork, press down on the edges. Then fold the edges over and press again with the edges of a fork, being careful not to pierce the empanada pocket. Heat an inch of vegetable oil in a frying pan until it ripples or to 350 degrees. Continue making empanadas. Fry empanadas until golden brown and bubbled on both sides, about 2 to 3 minutes, carefully flipping halfway through. Make sure to not crowd the empanadas or the oil temperature will cool and they will be soggy and oily instead of crisp, crunchy and dry. Finally, transfer to paper towels to drain and enjoy.