Empanadas de Queso (Argentine Cheese Empanadas) Recipe

Ingredients (19)

• 100 g unsalted butter (3 1/2 ounces; about 7 tablespoons)
• 1 teaspoon Spanish paprika (pimentón dulce)
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons (18 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
• 220 ml (7 1/2 fluid ounces) warm water
• 500 g all-purpose flour (18 ounces; about 3 3/4 cups plus 2 tablespoons)
• 1 medium yellow onion (7 ounces; 200 g), cut into 1/4-inch dice
• 1 tablespoon (15 ml) extra-virgin olive oil
• 1 small russet potato (100 g), peeled and cut into 1/4-inch dice
• 150 g tybo cheese (5 1/2 ounces; 1 cup), cut into 1/4-inch dice (see notes)
• 100 g fontina cheese (3.5 ounces; 1 cup), shredded
• 100 g semi-hard goat cheese, like garrotxa, (3.5 ounces; 1 cup), shredded
• 1 tablespoon of finely minced pickled chile pepper, like serrano or chiltepin, plus 1 tablespoon (15 ml) of the pickle juice
• 1 tablespoon crushed red pepper flakes
• 3 large-sized ripe plum tomatoes (1 pound; 454 g)
• 2 Scotch bonnet peppers, very finely diced (see notes)
• 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1 tablespoon (15 ml) extra virgin olive oil
• Neutral oil, for frying