In a large bowl, combine the flour, salt, and baking powder.

Add the diced cold butter to the dry ingredients and use your fingers or a pastry cutter to incorporate it until the mixture resembles coarse crumbs.

Gradually add the warm milk, mixing until the dough comes together. Knead gently for a few minutes until smooth. Cover the dough and let it rest for 15 minutes.

Divide the dough into equal portions and roll each portion into a ball. Flatten each ball into a circle about 4-5 inches in diameter using a rolling pin.

Place a small amount of grated cheese (about 1-2 tablespoons) in the center of each dough circle. Be careful not to overfill to prevent tearing.

Fold the dough over the cheese to create a half-moon shape. Press the edges together firmly and seal by crimping with a fork or pinching with your fingers.

Heat vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).

Carefully fry the empanadas in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per side.

Remove the fried empanadas and drain on paper towels to remove excess oil.

Optionally, sprinkle powdered sugar over the empanadas for a traditional Ecuadorian touch before serving.