Cook the potatoes in a pot with water and the bouillon cube for 25 minutes or until the potatoes are soft. Drain and mash them. Set them aside.
Heat a tablespoon of oil in a large pan. Add the onion and cook over medium heat, stirring constantly, for 5 minutes. Add the tomato, onion, garlic, red pepper, cilantro, salt, and black pepper. Sauté for about 15 minutes.
Add the ground or shredded beef or chicken breast. Continue cooking, for 13 to 15 minutes or until the puree is dry.
Mix the meat puree and potato puree.
We return to the dough for the empanadas; form a ball with your hands of about two teaspoons of dough.
Place the dough balls between two pieces of plastic and flatten them with the tips of your fingers to form a circle, or you can use a rolling pin if you prefer. Remove the plastic cover and place 1 tablespoon of filling in the center of each circle.
Using the plastic underneath, fold the dough to enclose the filling, forming a half-circle. Seal the edges tightly with your fingers.
Fill a large pan or pot with oil and heat over medium heat.
Place 3 or 4 empanadas in the hot oil and fry for about 2 minutes on each side until golden. Be very careful when adding the empanadas to the pan so as not to splash yourself with hot oil.
With a slotted spoon, transfer the empanadas to a plate lined with paper towels to drain the excess oil. Serve with chili and slices of lemon.