Baked Empanadas - Stretch Tite

Ingredients

• 1 cup water
• 1 1/2 sticks (170 grams) unsalted butter
• 2 3/4 cups (349 grams) all-purpose flour
• 2 teaspoons salt
• Pinch of paprika
• 3 tablespoons olive oil, divided
• 1 pound of ground beef (85-90% lean)
• 1 small yellow onion, peeled and minced
• 1/2 red bell pepper, cored, seeded, and finely diced
• 1/2 green bell pepper, cored, seeded, and finely diced
• 1/2 cup frozen peas
• 2 cloves garlic, finely minced
• 1 teaspoon oregano
• 1 teaspoon of salt
• 1/2 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground cumin
• ¼ cup beef broth
• 1-2 tablespoons tomato paste, to preference
• 1 small russet potato, peeled, finely diced, and boiled*
• 3 scallions, trimmed and chopped
• 1/2 cup shredded monterey jack cheese (or “Mexican blend” cheese), optional
• 1 egg
• 3 tablespoons water