Lorri's Empanadas

These delicious turnovers come from Argentina. It is an authentic recipe so measurements are approximated and you can vary them to your taste. I unauthentically serve them with sour cream or cottage cheese...

1 russet potato, boiled and diced
1/2 cup shortening
2 small yellow onions, diced
half of a small red pepper, diced (I use green b/c they are cheaper)
1 pound ground beef
1 tbsp paprika
1 tbsp red pepper flakes
1 tbsp white pepper
1 tbsp ground cumin
1 hard boiled egg, diced
1 packages empanadas wrappers, defrosted (they sell them at my grocery store b/c I live in a Hispanic area but they are readily available in any Hispanic grocery store. They are called tapas and make sure to buy the ones for baking (para el horno) They are usually sold in packs of 10 in the freezer section)

Heat shortening and add onions, peppers and all seasonings. Cook until the onion is soft. Add ground beef and cook until just done. For best results refrigerate for at least an hour to let the seasonings mature. Add boiled potato and egg. Fill a tapa with mixture and fold the edges together as you would a turnover. Secure the edges with water and a fork. Brush with butter or egg whites for a golden finish. Bake at 375 for 15-20 minutes.