Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound yellow onions , chopped
• 6 scallions , chopped
• 1 green bell pepper , chopped
• 2 pounds ground beef
• 2 tablespoons dried oregano
• 1.5 tablespoons salt
• 1 tablespoon cayenne pepper
• 1.5 teaspoons ground cumin
• 1 tablespoon butter , or as needed
• 36 empanadas pastry discs
• 1 egg white , beaten

Instructions

1. 1 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.
2. 2 Add ground beef, oregano, salt, cayenne pepper, and cumin to the pot. 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.
3. 3 Remove filling from the refrigerator and transfer to a colander to drain. Return filling to the Dutch oven.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
5. 5 Place about 2 tablespoons filling into the center of empanada disk. Fold empanada in half into a crescent shape, press the edges of 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.
6. 6 Bake in the preheated oven until golden brown, about 20 minutes.

Nutrition per serving