Instructions: For filling, cook beef, onions, bell peppers and bay leaves in medium saucepan over medium heat until beef is no longer pink and vegetables are soft, about 5 minutes. Add beef base, olives, raisins, cumin and salt. Simmer, stirring occasionally, 20 minutes. Remove from heat; drain completely in colander. Let cool.

For empanadas, fill each pastry round with heaping tablespoon beef mixture. Fold pastry over into half-moon shape and crimp edges together tightly.

Pour oil to depth of at least 2 inches in large, heavy skillet or Dutch oven; heat to 350 degrees. Fry empanadas, several at a time, without crowding pan, until golden brown on each side, about 4 minutes. Drain on paper towels.

* Note: Beef base can be purchased at specialty stores or reduce 1/3 cup beef broth to about 3 tablespoons. Discos de empanadas are pastry rounds available in ethnic markets. Traditional pastry crust, cut into 5 inch rounds, may be substituted.

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