Homemade Empanadas

INGREDIENTS:

For The Dough:
3 cups flour
1/2 tsp salt
1/2 cup cold butter, cubed
1 large egg
3/4 cup cold water

For The Filling:
2 tbsp olive oil
1 medium red onion, chopped
6 oz. boiled and diced potato
1 tbsp tomato paste
1 jalapeno, finely chopped
12 oz. ground beef
1/2 tsp salt
1 tsp chili powder
1 tsp paprika
1/2 tsp cumin
1/4 cup frozen peas
1 tbsp chopped green onions
1 tbsp chopped fresh parsley
Oil for frying

DIRECTIONS:

For The Dough: In a food processor, pulse together flour, butter, and salt until the mixture resembles coarse crumbs. Add egg and cold water; pulse just until the dough forms. Shape into a disk, wrap in plastic, and refrigerate for 1 hour.
For The Filling: Heat olive oil in a skillet over medium-high. Sauté onion and jalapeno until softened. Add beef; cook until browned. Stir in salt, chili powder, paprika, cumin, and tomato paste; cook for 2 minutes. Remove from heat; mix in peas, potato, green onions, and parsley. Let cool.
Assemble: Roll out dough to 1/4 inch thick. Cut into 5-inch circles. Place 1/4 cup filling on each circle; fold and crimp edges with a fork.
To Fry: Heat oil to 350-375°F. Fry empanadas in batches until golden brown, about 2-3 minutes per side.
To Bake: Alternatively, bake at 400°F for 20 minutes or until golden, brushing with egg wash before baking.