Makes 12 Servings
Cooking + Prep Time: 2 & 1/2 hours



1 tbsp. of oil, olive
1 lb. of chopped onions, yellow
6 chopped scallions
1 chopped bell pepper, green
2 lb. of beef, ground
2 tbsp. of oregano, dried
1 & 1/2 tbsp. of salt, kosher
1 tbsp. of pepper, cayenne
1 & 1/2 tsp. of cumin, ground
1 tbsp. of butter, unsalted +/- as needed
36 pastry discs, empanada
1 beaten egg white, large

Heat the oil in large pot on med. heat. Add the scallions, bell peppers and onions.
Cover pot. Stir occasionally while cooking for 10-15 minutes, till onions become translucent.

Add the ground beef, salt, oregano, cumin and cayenne pepper to onion mixture.
Stir while cooking for 8-10 minutes, till no pink remains in meat.

Remove from heat. Allow mixture to cool a bit. Cover filling in a bowl.
Place in refrigerator for about one hour, till meat has cooled completely.
Remove the filling from refrigerator. Transfer to colander and drain.
Return the filling to large pot.

Preheat oven to 400F. Use butter to grease a cookie sheet liberally.
Place 2 tbsp. of filling in middles of patty discs.

Fold in halves in crescent shapes.
Press dough edges together and seal with fingers or a fork.
Place on cookie sheet. Brush tops with the egg white.

Bake in 400F oven for 18-20 minutes, till golden brown.

Serve.

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