| 1 | To make beef filling: Heat the oil and butter in a frying pan and saute the chopped green onions. |
| 2 | Add the beef and saute until it is cooked. |
| 3 | Stir in the tomato puree and remaining ingredients, cook for a few minutes more. Adjust seasoning to taste. Set aside. |
| 4 | Leave until completely cold before assembling empanadas. |
| 5 | For the pastry: mix flour with margarine, salt, shortening, and water. Knead well and let it rest for 30 minutes. |
| 6 | Cut dough into circles (8 cm diameter approx.) |
| 7 | Place a heaping tablespoon of filling on the middle part of the pastry. |
| 8 | Fold pastry to make a half circle and crimp at the edges. |
| 9 | Deep fry in hot oil until golden brown and crisp. |
