This recipe is on point. I'm not one to measure ingredients, I normally eye-ball it, but this recipe is easy and delicious!!!!! The time consuming part is letting the pastry dough completely thaw out. One thing I would add is to add some cheese (cheddar or mozzarella) then your adding the beef to the center of the empanada. It gives it just the right amount of umpf'! lol ... Oh yeah, If you don't have oregeno, using regular bottle of italian seasoning works just as well.... Happy eating and thanks for posting this recipe on here... I LOVE IT!