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1
In a large food processor, add the onions, pepper, and garlic and process until finely chopped, about 15 one-second intervals, stopping to scrape the sides of the processor, as needed.
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2
In a medium saute pan, heat the olive oil over medium-high heat. Add the chopped vegetables and cook until softened, about 2 minutes.
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3
Add the beef and cook, breaking it down with the back of a spoon until it's no longer pink, about 2 to 3 minutes.
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4
Add the tomato paste, oregano, cumin, salt, and pepper. Cook for 30 seconds. Lower the heat to low and, stirring continuously, cook for 2 minutes. Remove from heat, allow to cool completely, and transfer to a small bowl. Cover it with plastic wrap and refrigerate for at least 2 hours (or overnight).
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5
Working with one empanada disc at a time, place 2 tablespoons of the meat filling in the bottom half of each disc, leaving about 1/4-inch of the rim without filling.
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6
Brush the inside of the rims with egg white, then fold the dough over the filling to make a half-moon and press the edges together with your fingers. Use the tines of a fork to crimp the edges of each empanada shut and set them on a parchment-lined baking sheet or plate. Set aside. Place paper towels over a baking sheet, then cover with a wire baking rack to create a landing place for the empanadas once they've been fried.
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7
In a large skillet with high sides, heat 1 to 1 1/2 inches of vegetable oil to 360u00b0 F (or use a deep-fryer according to the manufacturer's directions). Working in batches, carefully slide the empanadas into the oil. Fry them until golden, about 1 to 2 minutes, turning them over halfway through. If the oil gets too hot as you fry and the empanadas are browning too quickly, lower the heat and cool the oil slightly before frying any more.
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8
Use a slotted spoon to transfer the fried empanadas onto the prepared rack and allow to drain for 1 to 2 minutes. Serve warm.
