Mix the dry ingredients: In a large bowl, whisk together the flour and salt.

Cut in the fat: Add the chilled butter or lard. Use a fork or pastry cutter to blend until the mixture resembles coarse crumbs.

Add egg and liquids: Beat the egg and mix with warm water and vinegar. Gradually pour into the flour mixture, stirring until the dough starts to come together.

Knead gently: Turn the dough onto a lightly floured surface and knead just until smooth—about 3 to 5 minutes. Avoid over-kneading to keep the dough tender.

Rest the dough: Form into a disk, wrap in plastic wrap, and let rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.

Roll and cut: Divide the dough into halves or quarters. Roll each section out to 1/8 inch thickness. Use a cutter to cut out circles. Gather and reroll scraps.

Fill and seal: Place filling in the center of each round. Moisten the edges with water, fold over to form a half-moon, and crimp with a fork or your fingers.

Cook as desired: Bake at 375°F for 20–25 minutes, or fry in hot oil (350°F) for 2–3 minutes per side until golden brown.