Salteña Beef Empanadas

First, combine water and salt in a small saucepan over medium heat and warm it through, stirring constantly until the salt is fully incorporated. Allow the mixture to cool for 2 to 3 minutes before proceeding.

Next, combine sifted flour and melted margarine in the bowl of a food processor; blend until crumbly. Gradually add salt water to the food processor, blending until a cohesive dough forms that can be easily separated from the edges of the bowl. If necessary, add small increments of water, 1 teaspoon at a time, to achieve the desired consistency. Shape the dough into a ball and wrap it tightly with plastic wrap. Refrigerate for at least 30 minutes to allow the dough to rest and relax.

Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease it lightly with vegetable oil. Set the prepared baking sheet aside for later use.

Bring a saucepan of water to a rolling boil. Add cubed potatoes and cook until they are tender, about 8 to 10 minutes.

Meanwhile, melt butter in a skillet over medium heat. Cook and stir sliced onions and green onions until they are soft and translucent, taking about 5 minutes. Add diced red peppers and cook for an additional 5 minutes. Add ground beef to the skillet and stir with a wooden spoon until it is fully browned, about 5 minutes. Season the mixture with salt, cayenne pepper, cumin, and paprika. Remove the skillet from heat.

Drain the potatoes and add them to the filling mixture. Toss in chopped eggs and allow the filling to cool down for a few minutes before proceeding.

Remove the pastry from the refrigerator and gently knead it on a floured surface. Divide the dough in half and roll out each piece to 1/8-inch thickness.

Cut out circles with a pastry cutter or sharp knife, about 3 inches in diameter. Wet the edges lightly with water and add 1 large tablespoon of filling to the center of each circle. Fold the pastry over, press the edges together, and seal with a fork. Transfer the empanadas to the prepared baking sheet.

Bake the empanadas in a preheated oven until they are golden brown, about 10 to 15 minutes. Remove the empanadas from the oven and allow them to cool just a little before serving.