Step 1

Dough: In large bowl, whisk flour and 1 teaspoon salt; with 2 knives or pastry cutter, cut in butter until pea-sized crumbs form. Gradually stir in 1 cup very cold water until dough comes together. On lightly floured work surface, divide dough in half; shape each half into a ball and form into a disk. Wrap disks in plastic wrap; refrigerate 1 hour.

Step 2

Filling: In large skillet, heat oil over medium-high heat. Add beef; cook 5 minutes or until browned, breaking up beef with side of spoon. Drain drippings.

Step 3

To same skillet with beef, add taco seasoning, potato, stock and oregano; heat to a boil over high heat. Reduce heat to medium; cover and cook 10 minutes or until potato is tender, stirring frequently. Transfer potato mixture to large bowl; stir in beans and olives. Cool to room temperature. Makes about 4 cups.

Step 4

Pineapple-Pepper Salsa: In large bowl, stir all ingredients; cover and refrigerate. Makes 4 cups.

Step 5

For empanadas, preheat oven to 425°; line 2 rimmed baking pans with parchment paper. On lightly floured work surface, roll out 1 disk of dough into a 17-inch circle (about 1/16-inch thick); using a 4½-inch round cutter or glass, cut 9 circles. Gather scraps, re-roll and cut 3 more circles. Place 2 tablespoons Filling in center of each circle. Brush edges with water; fold dough over filling, crimp edges with back of fork and place on 1 prepared pan. In small bowl, whisk egg and 1 tablespoon water; brush over empanadas and sprinkle with ¼ teaspoon salt. Bake empanadas 18 minutes or until golden brown. Repeat with second disk of dough. Makes about 24 empanadas.

Step 6

Serve empanadas with salsa garnished with sour cream and/or avocado, if desired.