These are truly traditional beef empanadas from Salta, one of the Northern Provinces in Argentina. Made with beef mince, potatoes, hard boiled eggs and a fluffy homemade empanada pastry, these are just to die for!
Warm the water with 1/2 teaspoon of salt in a saucepan over a medium heat, and stir well until salt is dissolved. Remove from heat and let it cool down for a little bit.
Combine sifted flour and melted margarine in a food processor and pulse until mixture resembles breadcrumbs.
Pour the salted water gradually into the food processor, and pulse until a soft pastry ball is formed and easily separates from the bowl. Add more water (1 teaspoon at a time) if necessary. Wrap tightly in cling film and chill in the fridge for at least 30 minutes.
For the filling:
Preheat oven to 220 C / Gas 7. Cover a baking tray with aluminium foil, brush with vegetable oil and set aside.
In the meantime, melt butter in a frying pan over medium heat. Cook and stir the onions and spring onions until tender. Add chopped red peppers and cook for another 5 minutes. Add minced beef and stir with a wooden spoon until fully browned. Season with salt, cayenne pepper, cumin and paprika. Remove from heat.
Meanwhile, bring a saucepan of water to the boil. Add cubed potatoes and cook for 8 to 10 minutes; drain and add to filling. Toss in chopped eggs and let it stand and cool down for a couple of minutes.
Remove pastry from the fridge and knead gently on a floured surface. Divide dough in half and roll out each portion to 2mm thickness.
Cut 10cm circles with a pastry cutter or sharp knife and wet the edges lightly with water. Add 1 large tablespoon of filling in the centre of each disc, fold the pastry over, and press and seal with a fork. Transfer to the prepared baking tray.
Bake in preheated oven for 10 to 15 minutes, or until golden brown. Remove from the oven and allow to cool just a little before serving.