Beef Empanadas

1 . Stage

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 . Stage

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 . Stage

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

4 . Stage

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

5 . Stage

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 . Stage

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