Heat a large skillet over medium/medium high heat, then add ground beef. Cook beef until only a little pink remains, 5 – 6 minutes, breaking up with a spatula as it cooks. Drain and return to the pan.

Add diced onions, diced bell pepper, garlic, salt, pepper, paprika, oregano and cumin. Cook 6 – 8 minutes, until onions and peppers are softened.

Add diced Yukon Gold potatoes, tomato paste, raisins, sliced green olives, capers, and stock or water. Lower heat and cook, covered, until potatoes are soft, 10 – 15 minutes, stirring occasionally.

Set mixture aside to cool slightly.

Place 2 tablespoons of filling in the middle of the empanada dough. Wet the edges with a little water, then fold over and press to seal, pushing out any air trapped inside.

Lightly press with a fork to seal closed. Repeat until all 10 empanada disks are filled. Cover with a clean kitchen towel as you go, so the dough doesn’t dry out.

In a deep pan, add enough oil to come 2 inches up the side of the pan, leaving at least 2 inches at the top. Heat oil over medium high heat until shimmering.

Carefully lower empanada into hot oil and fry for 4 – 6 minutes, until deep golden brown and crispy. Fry 2 or 3 at a time, make sure the level of the oil is at least 1 inch from the top while frying.

Remove from oil and place on a layer of paper towels to absorb excess oil. Serve immediately.