Beef Empanadas


For the Dough:

2¼ c. all-purpose flour (plus more for dusting)
1½ tsp. of salt
1 stick of cold unsalted butter, diced
1 large egg
⅓ c. of ice water
1 Tbsp. white vinegar

For the Filling:

½ lb. lean ground beef
1 Tbsp. of paprika
1 Tbsp. of ground cumin
⅛ tsp. cayenne pepper
½ red bell pepper, seeded and diced
1 Tbsp. of fresh cilantro, chopped
½ large onion, finely chopped
1 Tbsp. olive oil
½ c. black beans
½ c. canned diced tomatoes with green chilies (such as Rotel brand)
½ c. shredded cheddar or pepper jack cheese
Salt and pepper, to taste
2 eggs, beaten (divided)