In a large skillet, saute the onion and potato until the potato begins to soften, about 8 minutes. Add chopped thyme, garlic, oregano and red pepper flakes and continue to cook for another 2 minutes until the garlic begins to caramelize.

Next, add the ground beef and use a large wooden spoon or ladle to break up the beef so it cooks evenly. Season with salt and pepper and add tomato paste, paprika, cumin and fresh parsley. Continue to cook until the beef is fully cooked. When done, reserve in a bowl and chill in the refrigerator and make the dough.

Using a food processor, add the flour and butter and pulse together until it looks like large "peas".

In a separate bowl, mix together the egg, water and vodka and whisk to incorporate.

Add the egg and water mixture to the flour and pulse together until the dough just comes together and looks like very wet sand.

Next, turn the dough onto a lightly floured surface and form into a disc. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.

When ready, remove the dough from the fridge and cut in half. Roll half of the dough on a lightly floured surface to about ¼ in thick or about 9in. in diameter. Note* Because I was using whole wheat, the flour was a little finicky, but don't worry, the more you work it, the more flexible it will be. Just don't roll it too thin.

Next, use a 3in. round cookie cutter and cut out circles.

Fill each circle with 1 teaspoon of beef filling and don't overfill. Wet the edges of the dough with your finger and seal the empanada on all sides. Use a fork to crimp the edges as well. Repeat with remaining dough and filling.

In a small bowl, mix together egg wash ingredients, egg and water, set aside.

Place all empanadas on a non-stick baking sheet. Brush with egg wash and sprinkle with salt. Bake at 400 degrees F for 20-25 minutes

To make salsa, lightly mash up avocado in a bowl and squeeze fresh lime juice. Add pomegranate seeds, fresh cilantro and season with salt and pepper.

In a small pot on medium heat, melt butter and add flour. Use a whisk to cook flour so there is no dry flour left over.

On low-medium heat, whisk in milk making sure there are no lumps left over. Then use a wooden spoon to continue stirring for another 5 minutes until the milk begins to thicken. It should be able to coat the back of the spoon. Once it's thick, add shredded cheese, cayenne and salt and pepper and continue to stir until the cheese has melted.