Latin Sunrise

Preparation

1. Prepare the dough.  Add the flour, butter, and salt to the bowl of a food processor fitted with the blade attachment. Pulse until the chunks of butter resemble the size of small peas.
2. Add the egg and cold water. Pulse until a ball of dough forms.
3. Shape the dough into a flat round disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.
4. Prepare the filling. Heat the olive oil in a large skillet over medium high heat. Add the onion and jalapeno and sauté for 2 to 3 minutes, or until softened and golden brown.
5. Add the Redefine Beef and brown for 4 to 5 minutes, or until no longer pink.
6. Add the salt, chili powder, paprika, and cumin.
7. Stir in the tomato paste and sauté for an additional 2 minutes.
8. Remove from heat and allow to cool slightly. Stir in the boiled potatoes, fresh parsley, and green onion.
9. Prepare the empanadas. Roll out the dough to a thickness of ½ cm (2/10 of an inch). Using a ring cutter or wide glass, cut the dough into circles about 12 cm (4 ¾ inches) in diameter. Alternatively, divide the dough into 12 equal small balls, and roll them into individual 12 cm (4 ¾ inches) circles.
10. Place 60g of filling (about ¼ cup) on each circle and fold in half, crimping the edges with a fork to seal.
11. Into a deep frying pan or pot, add oil to the depth of 2 ½ cm (1 inch). Heat the oil to 180°(350°F) degrees.
12. Fry the empanadas in batches of 3 at a time for 2 to 3 minutes per side, or until golden brown.
13. Serve immediately along with salsa or sour cream for dipping.