Start by cooking minced beef in a hot pan with a drizzle of oil. Resist stirring immediately to ensure it browns beautifully. Once you see some caramelization, add diced onions, garlic, and red peppers. Stir the mixture well and cook until the veggies are soft and fragrant.

Now for the flavor punch! Stir in tomato paste and your spices, including cumin, paprika, oregano, and cayenne. Pour a splash of water into the pan, lower the heat, and allow it to simmer until all excess moisture is absorbed. The result is a savory, spoon-ready filling.

Combine water, egg, vinegar, salt, and baking powder in a bowl. Gradually add flour and softened butter, mixing until a dough forms. Knead lightly for just 2-3 minutes. Divide the dough into smaller balls, cover them, and pop them into the fridge for an hour to chill.

Roll out each dough ball into a flat disc just a bit larger than your palm. Add a dollop of the cooled spicy beef mixture to one side of the circle. Fold the dough over, forming a half-moon shape, and gently press the edges together to seal. Now, get creative with crimping! You can use your fingers or a fork for that signature empanada edge.

For frying, heat oil to 360°F (180°C). Fry the empanadas for 5 minutes, flipping them at intervals to ensure they turn perfectly golden. For a baked version, place them on a parchment-lined sheet and bake at 375°F (190°C) until golden brown, about 25 minutes.