2 cups flour
1/2 tsp salt
1/2 tsp baking powder
4 tbsp butter
1/4 cup ice water

Filling
2 tbsp vegetable oil
1/2 cup white onion; shredded
1/2 medium green bell pepper; diced
2 clove garlic; minced
1/2 tsp ground achiote
1 tsp ground cumin
1/2 lb ground beef
1 cup potatoes; diced / cooked
1/2 cup beef broth
salt; to taste
1 egg yolk

1. To make the filling: In a large skillet, heat the oil. Add the onions, bell pepper, garlic, achiote, cumin and cook for about 6 minutes over medium heat.

2. Add the beef and cooked potatoes, and cook for about 7 minutes. Add the broth, season with salt and cook until meat is cooked through.

3. To make the dough: Place the flour and salt in a food processor.

4. Add the butter, and water until a dough forms.

5. Form a ball, cover with plastic wrap and place in the refrigerator for about 30 minutes.

6. On a lightly floured surface, roll out the dough into a thin rectangle. Cut out round disc shapes with a round cutter or a small plate.

7. Fill empanada discs with beef mixture. Brush the edges with egg and close the filling by pressing the edges together to form a half moon.

8. Preheat oil in a deep pot to 375F. Fry the empanadas in the oil for about 3 minutes on each side. Remove from the oil and drain on paper towels.