Add the sazon Goya and salt and stir to mix well. If you can't find sazon Goya, dilute a few saffron threads in ½ cup (100ml) boiling water, add the beef bouillon cube and stir until entirely dissolved.
Add the water and oil and mix to form dough. Adjust with water or cornmeal if necessary. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes.
Meanwhile, to make the filling, cook the potatoes in a pot with water and the bouillon cube for 20 to 25 minutes or until tender. Drain and gently mash the potatoes. Set aside.
Fill a large pot with vegetable oil and heat over medium heat to 360F/180C.
Using a slotted spoon transfer the empanadas to a plate lined with paper towels.
Serve with ají and lime on the side.