Beef Empanadas

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1 cup water

3/4 cup butter

2 3/4 cups flour

2 teaspoon salt

pinch paprika

3 tablespoons olive oil

1 small yellow onion, peeled and minced

1 small red bell pepper, cored, seeded, and finely diced

1/2 teaspoon paprika

1/2 teaspoon red pepper flakes

1/2 teaspoon ground white pepper

1/2 teaspoon ground cumin

1 pound ground beef (85-90% lean)


1 small russet potato, peeled, finely diced, and boiled (I used 2 yukon golds)

3 scallions, trimmed and chopped

1/2 cup shredded monterey jack cheese (or "Mexican blend" cheese)

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