First dough: Mix all ingredients and knead with hands until soft (flexible and not sticky). Divide into two balls and cover to stand 30 minutes. Second batter: flour and the butter is ground into sand and knead until smooth (gloss), then divided into two balls. Filling: All products fry over medium heat and simmer until water is absorbed and the potatoes are ready. Stir periodically. Allow to cool completely before using. In the center of the first dough is placed second ball of dough. Roll out with a rolling pin (oval) and rolled up. Roll turns (one end face) and rolled again oval and rolled. With a sharp knife cut discs 1 cm thick. Spiral layers must be clearly visible. Each disc smoothed with a rolling pin. The dough is placed in a mold for empanada, in the middle of the filling is placed and sealed. If you do not have such a form can be prepared by hand and excess dough at the ends of the rope is wound by soil from one end. Fry in deep fat (average high temperature) until browned. Drain on kitchen towel.