In a medium bowl, mix together the corn flour and salt. Create a well in the center and pour in the water and olive oil. Mix until dough forms a ball. If the dough is on the drier side, add a splash or two of water until the dough feels moist and pliable. Wrap the ball of dough with plastic wrap and allow to rest on the kitchen counter for 15 to 20 minutes. Meanwhile, make the aji and filling.

Mix together all of the ingredients until combined. Set aside.

Bring a small pot of water to a boil. Add the diced potato and cook until tender, about 5-7 minutes. When done, transfer to a colander to drain. Mash the potato lightly with a fork and set aside.

In a medium skillet, set over medium heat, add a tablespoon of olive oil. Add shallot and cook until translucent, 3-5 minutes. Add red bell pepper and cook for an additional 2 minutes. Place minced garlic atop vegetable mixture and cook for an additional minute. Mix in the tomato paste, cumin, paprika, crushed red pepper and a few pinches of salt.

To the skillet, add the ground beef, breaking it up with a wooden spoon until the meat is in small crumbles. Cook until the meat browns, mixing it regularly, about 7 minutes. Transfer mixture to a bowl and add the mashed potato. Mix until combined and salt to taste.

Place a teaspoon or two on one half of the dough circle. Using the bottom plastic wrap, lift and fold the dough over, creating a half moon shape. Using the tines of a fork, crimp the edges tightly and if you're really fancy, you can trim off any scraggly edges with a knife. Gently move the finished empanada to a cutting board and repeat this process until you've gone through all of the dough.