5 six-inches empanada dough (prepared earlier from 3 cups of flour).
Procedure In medium-high heat, brown onions with olive oil in a pan for 2 minutes until transparent. Add the garlic and brown for another 2 minutes. Add the ground beef and mix until cooked. Add 1 tsp salt and 1/2 tsp. pepper. Add diced potatoes, sweet peas, and raisins. Add the bay leaf and ground oregano. Season with remaining 2 tsp of salt and 1/2 tsp pepper. Simmer for 5 more minutes covered in medium-low heat. Remove cover and set aside to cool.
Filling the Empanada:
Lay one five-inch empanada dough on a plastic sheet or wax paper. Fill the center with 1 1/2 tablespoons of cooled beef empanada filling. Pull the dough from the back towards the front until they overlap each other covering the beef mixture. Press on the edges to close and seal the empanada. With the back of a fork, crimp and seal the edges of the half-round empanada together. Store in one gallon ziplocks in the freezer for one hour before cooking. Freeze the rest for future use.
Baking the Empanada:
Brush each empanada on top with egg yolk.Prick or insert the tip of a fork at three points on top of empanada for steam to come out when cooking. Arrange empanadas on greased or wax- lined cookie sheet. Bake in a pre-heated oven at 375 degrees F for 25 to 30 minutes.