Savory Beef Empanadas

Begin by heating a generous amount of oil in a substantial Dutch oven over medium heat. Next, add sliced onions, chopped scallions, and diced bell pepper to the pot. Cover the Dutch oven and cook, stirring occasionally, until the onions become translucent, taking around 10 to 15 minutes.

Now, add ground beef, a sprinkle of dried oregano, a pinch of salt, and a dash of cayenne pepper to the pot. Cook and stir the beef until it is no longer pink, which should take around 8 to 10 minutes. Remove the Dutch oven from the heat and allow it to cool slightly, then cover it and refrigerate until the meat is completely cooled, approximately 1 hour.

Once the filling has chilled, remove it from the refrigerator and transfer it to a colander to drain excess moisture. Return the filling to the Dutch oven.

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). To prepare the baking sheet, generously grease it with butter.

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

Finally, bake the empanadas in the preheated oven until they are golden brown, taking around 20 minutes.