Authentic Beef Empanadas with Homemade Empanada Pastry

Directions
Preparation:30min  ›  Cook:25min  ›  Extra time:30min  ›  Ready in:1hour25min 

For the empanada pastry:

1. Empanada Pastry: 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.
2. Combine sifted flour and melted margarine in a food processor and pulse until mixture resembles breadcrumbs.
3. 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 plastic wrap and chill in the fridge for at least 30 minutes.
4. Filling: Preheat oven to 220 degrees C. Cover a baking tray with foil, brush with vegetable oil and set aside.
5. In the meantime, melt butter in a frying pan over medium heat. Cook and stir the onions and spring onions until tender. Add diced red capsicum 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.
6. Meanwhile, bring a saucepan of water to the boil. Add cubed potatoes and cook for 8 to 10 minutes then drain and add to filling. Toss in chopped eggs and let it stand and cool down for a couple of minutes.
7. To Assemble: Remove pastry from the fridge and knead gently on a floured surface. Divide dough in half and roll out each portion to 2mm thickness.
8. 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 then press and seal with a fork. Transfer to the prepared baking tray.
9. 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.