Peel, trim and quarter the onion.

Trim the celery.

Trim and peel the carrot.

Core the cabbage and cut into wedges.

Fit the Knife blade to the food processor bowl.

Add the first 3 of Ingredients 1 (flour, butter, salt) into the food processor bowl.

Attach the lid and ensure it is locked into place.

Pulse until the ingredients reach the texture of breadcrumbs.

Add the last of Ingredients 1 (water) into the food processor.

Pulse until the pastry comes together.

Place the pastry on a lightly floured surface and lightly knead.

Wrap the pastry in plastic wrap.

Chill in the fridge for 30 minutes.

Clean the bowl and fit the thin slicing disc

Slice Ingredients 2 (onion, celery, carrot, cabbage) into the food processor bowl.

Remove from the bowl and reserve.

Add Ingredients 3 (oil) to a frying pan.

Heat over a medium heat.

Add the sliced vegetables to the frying pan.

Cook for 1 minute stirring frequently.

Turn down the heat and fit a lid to the pan.

Cook for 10 minutes stirring occasionally.

Remove from the heat.

Add Ingredients 4 (paprika, cheese, seasoning) into the pan.

Stir through.

Remove the pastry from the fridge and place on a lightly floured surface.

Roll out to about 4 mm thick.

Cut out 12 circles of pastry about 10 cm across.

Place a tablespoon of the filling in the middle of each circle.

Fold the pastry over to form a semi-circle.

Seal the edges by pressing down on the pastry with the prongs of a fork.

Add Ingredients 5 (oil) into the deep pan.

Heat until the temperature reaches 190°C.

Fry the empanadas in batches, turning them once, for about 4 minutes until golden.

Drain on kitchen paper.

Serve.