Empanadas Salteñas

These are truly traditional beef empanadas from Salta, one of the Northern Provinces in Argentina.
Made with ground beef, potatoes, hard-boiled eggs, and a fluffy homemade empanada pastry, these are just to die for!

Ingredients

Pastry

• 6 tablespoons water
• 1/2 teaspoon salt
• 2 cups all-purpose flour, sifted
• 1/4 cup margarine, melted
• 1 teaspoon vegetable oil, or as needed

Filling

• 2 medium potatoes, peeled and cubed
• 1/4 cup salted butter
• 2 medium onions, chopped
• 2 stalks green onions, finely chopped
• 1.5 medium red bell peppers, seeded and chopped
• 2/3 pound ground beef
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 3 large hard-boiled eggs, peeled and chopped

Directions

1. Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved.
   Remove from heat and let cool for 2 to 3 minutes.
2. Combine sifted flour and melted margarine in the bowl of a food processor; pulse until crumbly.
   Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl.
   Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap.
   Refrigerate for at least 30 minutes.
3. Preheat the oven to 425 degrees F (220 degrees C).
   Cover a baking sheet with aluminum foil and grease with vegetable oil. Set aside.
4. Bring a saucepan of water to a boil.
   Add cubed potatoes and cook until soft, 8 to 10 minutes.
5. Meanwhile, melt butter in a skillet over medium heat.
   Cook and stir onions and green onions until soft and translucent, about 5 minutes.
   Add red peppers and cook for 5 more minutes.
   Add ground beef and stir with a wooden spoon until fully browned, about 5 minutes.
   Season with salt, cayenne pepper, cumin, and paprika.
   Remove from heat.
6. Drain potatoes and add to the filling.
   Toss in chopped eggs and let filling cool down for a few minutes.
7. Remove pastry from the fridge and knead gently on a floured surface.
   Divide dough in half and roll out each piece to 1/8-inch thickness.
8. Cut out 3-inch circles with a pastry cutter or sharp knife and wet the edges lightly with water.
   Add 1 large tablespoon of filling in the center of each disc.
   Fold the pastry over, press edges together, and seal with a fork.
   Transfer empanadas to the prepared baking sheet.
9. Bake in the preheated oven until golden brown, 10 to 15 minutes.
   Remove from the oven and allow to cool just a little before serving.