Beef Empanadas Recipe

Heat oil in a large Dutch oven over medium heat. Add onions scallions and bell pepper. Cover and cook stirring occasionally until onions are translucent 10 to 15 minutes.

Add ground beef oregano salt cayenne pepper and cumin to the onion mixture. Cook and stir beef until no longer pink 8 to 10 minutes. Remove from the heat and allow to cool slightly then cover and place in the refrigerator until meat is completely cooled about 1 hour.

Remove filling from the refrigerator and transfer into a colander to drain. Return filling to the Dutch oven.

Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.

Place about 2 tablespoons filling into the center of an empanada disc. Fold empanada in half into a crescent shape press the edges of the dough together with a fork or your fingers to seal and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.

Bake in the preheated oven until golden brown about 20 minutes.