• In a large mixing bowl, combine 2 cups of all-purpose flour, salt with 2 tablespoons of oil.
• Then add 1 egg and mix well.
• Add 1/2 cup of milk with a few drops of pink food coloring to achieve your desired color.
• Next, knead the mixture into a smooth dough. If the dough is too dry, add the additional 2 tablespoons of milk gradually until the dough is pliable but not sticky.
• Then on a floured surface, roll out the dough to about 1/8 inch thickness.
• Use a heart-shaped roller or cookie cutter to add a decorative pattern to the dough. This step is optional but adds a nice touch.
• Cut the dough into circles using a large cookie cutter or a bowl.
• Place a small amount of shredded cheese and chopped cilantro in the center of each dough circle.
• Fold the dough over the filling to create a half-moon shape and press the edges to seal. You can use a fork to crimp the edges for a decorative effect.

Baking and Frying:

• Preheat your oven to 350°F (175°C).
• Place half of the empanadas on a baking sheet lined with parchment paper. Bake them for about 15-20 minutes or until they are golden brown.
• For the remaining empanadas, heat oil in a frying pan over medium heat. Fry them until they are golden brown and crispy, usually about 2-3 minutes per side.
• Serve the empanadas warm. They can be paired with a dipping sauce of your choice, such as salsa or a creamy cilantro sauce.