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1.
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For the empanada dough: Sift the flour and salt into a large bowl.
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Cut in the butter using a pastry blender or your fingers until it resembles coarse meal with some pea-size pieces.
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2.
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Mix the egg, water, and vinegar in small bowl.
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Use a fork to stir the wet ingredients into the dry, until just incorporated and shaggy.
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Turn the mixture onto a lightly floured surface, gather it together, and then knead just until the dough comes together.
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Form into a flat disk, wrap in plastic wrap, and chill for at least 1 hour.
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3.
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For the picadillo: Heat the olive oil in a large skillet over medium heat.
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Saute the onion and garlic until browned, about 7 minutes.
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Turn the heat to medium-high, add the beef, and cook thoroughly, breaking it up with a wooden spoon, about 10 minutes.
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Stir in the tomato paste, chipotle puree, adobo, and salt and pepper to taste.
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Cool before assembling the empanadas.
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4.
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Preheat the oven to 375 degrees F, or heat oil in a heavy pot to 350 degrees F. Lightly flour a cutting board and roll the cold dough into a circle about J inch thick.
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Cut the dough into 7- to 8-inch disks.
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Paint half of 1 disk with some egg white.
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Place a scant 1/4 cup picadillo in the center and fold the dough over to form a half-circle.
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Crimp the edges closed with a fork.
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Repeat with the remaining dough and filling.
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Paint the tops of the empanadas with egg white.
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(Or make mini empanadas with 4- to 41/2-inch circles and J cup of the filling.
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Adjust the cooking time accordingly.)
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Bake the empanadas on rimmed baking sheets until golden brown, about 45 minutes, or deep-fry for 3 minutes.
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Serve.
