Step 1
Combine water and salt in a small saucepan over medium heat and warm through stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.
Step 2
Combine sifted flour and melted margarine in the bowl of a food processor; pulse until crumbly. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water 1 teaspoon at a time only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
Step 3
Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil and grease with vegetable oil. Set aside.
Step 4
Bring a saucepan of water to a boil. Add cubed potatoes and cook until soft 8 to 10 minutes.
Step 5
Meanwhile melt butter in a skillet over medium heat. Cook and stir onions and green onions until soft and translucent about 5 minutes. Add red peppers and cook for 5 more minutes. Add ground beef and stir with a wooden spoon until fully browned about 5 minutes. Season with salt cayenne pepper cumin and paprika. Remove from heat.
Step 6
Drain potatoes and add to the filling. Toss in chopped eggs and let filling cool down for a few minutes.
Step 7
Remove pastry from the fridge and knead gently on a floured surface. Divide dough in half and roll out each piece to 1/8-inch thickness.
Step 8
Cut out 3-inch circles with a pastry cutter or sharp knife and wet the edges lightly with water. Add 1 large tablespoon of filling in the center of each disc. Fold the pastry over press edges together and seal with a fork. Transfer empanadas to the prepared baking sheet.
Step 9
Bake in the preheated oven until golden brown 10 to 15 minutes. Remove from the oven and allow to cool just a little before serving.