In a pan over medium heat, sauté the onion and bell pepper until soft, about 5 minutes.

Add the ground beef and cook until browned, breaking it apart with a spoon. Season with Loisa Organic Cumin, Loisa Organic Smoked Paprika, Loisa Organic Oregano, Loisa Sal Marina, and Loisa Black Pepper. Mix until well combined.

Remove from heat and stir in the chopped hard-boiled egg, olives, and scallions. Mix well and let the filling cool completely to room temperature.

In a bowl, whisk together the flour and salt. Add the egg yolk, melted butter, and cold water. Mix until a dough forms, then knead the dough on a lightly floured surface for about 2 minutes until smooth. Cover and let it rest for 30 minutes.

Divide the rested dough into 6 equal pieces. Roll each piece into a thin circle then brush egg white on the edge of the dough.

Place a spoonful of filling in the center of each circle and fold the dough over to form a half-moon shape. Press the edges together to seal.

Fold the edges over themselves in small overlapping pinches to create the traditional Argentine repulgue braided seal. Repeat with the remaining empanadas.

Preheat oven to 400°F. Place empanadas on a parchment-lined baking sheet and brush the tops with the beaten egg yolk.

Bake for 25 minutes, or until golden brown, then remove from oven and let cool slightly before serving.

In a pot, add the potato, chicken broth, and Loisa Organic Adobo. Bring to a boil and cook until the potato is fork-tender, about 15 minutes. Drain and set aside.

In a pan over medium heat, add the red onion, red bell pepper, scallion, tomato, and garlic. Cook until softened, about 5 minutes.

Add the ground beef and cook until browned, breaking it up with a spoon. Season with Loisa Organic Cumin, Loisa Organic Smoked Paprika, Loisa Sal Marina, and Loisa Black Pepper. Mix well until combined.

Mix in the tomato paste, Dijon mustard, and cilantro. Cook for 2 more minutes, then turn off the heat.

Add the cooked potato to the pan and fold it into the beef mixture, keeping some chunks intact. Let the filling cool completely to room temperature.

In a bowl, combine the cornmeal, cornstarch, Loisa Organic Sazón, and Loisa Sal Marina.

Add the water and achiote oil a little at a time, mixing until a soft dough forms. Knead for 2 minutes until smooth, then cover and let the dough rest for 15 minutes.

Divide the dough into 6 pieces. Place one piece of dough between 2 sheets of plastic wrap and roll it into a thin circle.

Add a spoonful of filling in the center and fold the dough over with the help of the plastic wrap to form a half-moon shape.

Use a cup or bowl to press and trim the edges. Repeat with the remaining dough and filling.

In a deep pan, heat oil over medium heat. Fry the empanadas in batches until golden brown and crispy, about 3 minutes per side. Place them on a paper towel-lined plate to drain and let cool slightly before serving.

In a pan over medium heat, add the red onion, red bell pepper, green onion, and garlic. Cook until softened, about 5 minutes.

Add the ground beef and the Loisa Sofrito and cook until lightly browned, breaking it apart with a spoon.

Season with Loisa Organic Oregano, Loisa Organic Adobo, Loisa Organic Sazón, Loisa Sal Marina, and Loisa Black Pepper.

Add the lime juice, tomato paste, and water. Stir to combine. Cover and let the mixture cook for 5 minutes, until most of the liquid has absorbed. Remove from heat and let the filling cool completely to room temperature.

In a bowl, combine the flour and Loisa Sal Marina. Add the cold butter and mix it in with your fingers until the mixture looks crumbly. Slowly pour in the ice cold water and mix until a dough forms.

Knead the dough on a lightly floured surface for 5 minutes until smooth, then cover and let the dough rest for 30 minutes.

Divide the dough into 6 equal pieces and roll each piece into a thin circle.

Add a spoonful of filling to the center of each circle and fold the dough over into a half-moon shape. Seal the edges by pressing down with a fork.

In a deep pan, heat oil over medium heat. Fry the empanadas in batches until golden brown and crispy, about 3 minutes per side. Place them on a paper towel-lined plate to drain and let cool slightly before serving.

In a pan over medium heat, sauté the onion and bell pepper until soft, about 5 minutes.

Add the ground beef and cook until browned, breaking it apart with a spoon. Season with Loisa Organic Cumin, Loisa Organic Smoked Paprika, Loisa Organic Oregano, Loisa Sal Marina, and Loisa Black Pepper. Mix until well combined.

Remove from heat and stir in the chopped hard-boiled egg, olives, and scallions. Mix well and let the filling cool completely to room temperature.

In a bowl, whisk together the flour and salt. Add the egg yolk, melted butter, and cold water. Mix until a dough forms, then knead the dough on a lightly floured surface for about 2 minutes until smooth. Cover and let it rest for 30 minutes.

Divide the rested dough into 6 equal pieces. Roll each piece into a thin circle then brush egg white on the edge of the dough.

Place a spoonful of filling in the center of each circle and fold the dough over to form a half-moon shape. Press the edges together to seal.

Fold the edges over themselves in small overlapping pinches to create the traditional Argentine repulgue braided seal. Repeat with the remaining empanadas.

Preheat oven to 400°F. Place empanadas on a parchment-lined baking sheet and brush the tops with the beaten egg yolk.

Bake for 25 minutes, or until golden brown, then remove from oven and let cool slightly before serving.

In a pot, add the potato, chicken broth, and Loisa Organic Adobo. Bring to a boil and cook until the potato is fork-tender, about 15 minutes. Drain and set aside.

In a pan over medium heat, add the red onion, red bell pepper, scallion, tomato, and garlic. Cook until softened, about 5 minutes.

Add the ground beef and cook until browned, breaking it up with a spoon. Season with Loisa Organic Cumin, Loisa Organic Smoked Paprika, Loisa Sal Marina, and Loisa Black Pepper. Mix well until combined.

Mix in the tomato paste, Dijon mustard, and cilantro. Cook for 2 more minutes, then turn off the heat.

Add the cooked potato to the pan and fold it into the beef mixture, keeping some chunks intact. Let the filling cool completely to room temperature.

In a bowl, combine the cornmeal, cornstarch, Loisa Organic Sazón, and Loisa Sal Marina.

Add the water and achiote oil a little at a time, mixing until a soft dough forms. Knead for 2 minutes until smooth, then cover and let the dough rest for 15 minutes.

Divide the dough into 6 pieces. Place one piece of dough between 2 sheets of plastic wrap and roll it into a thin circle.

Add a spoonful of filling in the center and fold the dough over with the help of the plastic wrap to form a half-moon shape.

Use a cup or bowl to press and trim the edges. Repeat with the remaining dough and filling.

In a deep pan, heat oil over medium heat. Fry the empanadas in batches until golden brown and crispy, about 3 minutes per side. Place them on a paper towel-lined plate to drain and let cool slightly before serving.

In a pan over medium heat, add the red onion, red bell pepper, green onion, and garlic. Cook until softened, about 5 minutes.

Add the ground beef and the Loisa Sofrito and cook until lightly browned, breaking it apart with a spoon.

Season with Loisa Organic Oregano, Loisa Organic Adobo, Loisa Organic Sazón, Loisa Sal Marina, and Loisa Black Pepper.

Add the lime juice, tomato paste, and water. Stir to combine. Cover and let the mixture cook for 5 minutes, until most of the liquid has absorbed. Remove from heat and let the filling cool completely to room temperature.

In a bowl, combine the flour and Loisa Sal Marina. Add the cold butter and mix it in with your fingers until the mixture looks crumbly. Slowly pour in the ice cold water and mix until a dough forms.

Knead the dough on a lightly floured surface for 5 minutes until smooth, then cover and let the dough rest for 30 minutes.

Divide the dough into 6 equal pieces and roll each piece into a thin circle.

Add a spoonful of filling to the center of each circle and fold the dough over into a half-moon shape. Seal the edges by pressing down with a fork.

In a deep pan, heat oil over medium heat. Fry the empanadas in batches until golden brown and crispy, about 3 minutes per side. Place them on a paper towel-lined plate to drain and let cool slightly before serving.