In a large mixing bowl, add flour and salt. Heat the ghee in a small pan and pour in the flour. This process is also called adding moyen. Mix ghee well with flour. It will become like bread crumb texture. Add water and knead the dough. Dough should be stiff. It took me 1/3 cup of water. When dough is kneaded, leave it on counter for at least 15 minutes to rest.
For the beef mixture, over medium-high heat up the oil and add ground beef, onion, belle pepper, garlic, ginger, cube and salt. and cook until browned. Drain any fat if you want. Let it cool
Working with one ball at a time on a floured surface, roll dough out to a 1/8 of an inch thick. Ensure the dough does not stick to your floured surface by flipping it over and turning it occasionally while rolling.
Using a five-inch diameter bowl cut the dough into circles. Add a sheet of wax paper in-between each disc to prevent sticking.
Using one disc as a time add 2 tablespoons of ground meat to the center of the disc. Close and flatten.
Fry empanadas until golden brown and bubbled on both sides, about 2 minutes, carefully flipping half way through. Make sure to not crowd the empanadas or the oil temperature will cool and they will be soggy and oily instead of crisp, crunchy and dry.
Garnish empanadas with finely chopped cilantro sprinkled on top and enjoy!