Sauté the onions, garlic, and green pepper for 10 minutes in the oil over medium heat until onions are translucent. Add the ground beef and half a cup of water, mixing constantly until the meat is separated and no longer pink. Cook until the water is evaporated.

Add the kosher salt, tomato paste, and tomato sauce and cook for a few more minutes, until the mixture is nice and thick. Turn off the flame and set aside.

With your hands, incorporate the shortening into the flour. Add salt and the water, a little bit at a time, until a dough forms. Knead and let the dough rest for 15 minutes.

Form small balls, all the same size (see photo- click on ‘Image on’ at beginning of recipe for the visual), and place them in a floured bowl. Let them rest for 15 minutes or store in the refrigerator for a few hours.

Roll out a ball of dough with a rolling pin, add half a tablespoon of the filling in the middle of the circle and fold one half of the circle over the other, covering the filling. 

Press the edge with the tip of your finger and with a fork, press around the edge, leaving the fork marks. Pressing carefully ensures that the empanadas will not open while frying them.

In a deep fryer or a hot pan filled with two to three inches of oil, fry the empanadas over medium-high heat for one to two minutes, or until golden, turning to cook evenly. Transfer to a paper- towel-lined plate.