Mix the butter (cold) with the flour until you get a sandy texture.

Add the water, eggs, and salt together and mix well with the dough until it’s firm.

Roll into a ball and leave to cool.

Roll out the dough to the desired thickness and cut into circles for the empanadas (as wide as desired).

Sear the oxtail in a sautoir pan and remove.

Cut the vegetables into cubes and sweat over a low heat (5 min) then remove.

Add wine to deglaze.

Put the oxtail and vegetables back in.

Add the stock.

Wrap the herbs together and add.

Once done, separate the meat pulling it from the bones and set aside.

Blend the vegetables with the liquid then add to a pot to reduce (add tomato paste for color and flavor).

Once reduced to a thick sauce, add the pulled shredded meat and add the grated cheese.

Set aside to cool.

Once cool, fill the dough with the filling and close.

Blend all the ingredients together.

Gradually add the lime and vinegar to your desired taste.

Put in the fridge to cool.