Prepare the filling: In a deep bowl, mix the minced beef with the onion, garlic, chadon beni, pimento peppers, and salt. Allow to marinate for at least 2 hours. Then place the seasoned meat in a deep pot, add the green seasoning and allow to cook. Cook until the liquid is absorbed and the meat is brown. Set aside the cooked minced meat. Note: You can substitute the meat with minced chicken as well. Minced chicken prepared like this tastes really great and also makes a great filling for empanadas.
Prepare the cornmeal dough: Pour the cornmeal and cornflour in a mixing bowl. Pour the oil in the center of the dough, add the warm water gradually and mix to form a soft dough. Note: You may have to add a bit more warm water if the mixture is not smooth enough.
Pinch off handful of the mixture and mold into balls (about 2 inches in diameter) with your hands. Place 2 tbsp. oil in a saucer and roll the ball. Cut two small pieces of wax paper or stiff plastic about 6 " across and place on both faces of the pastelle press. Spread some oil on the wax paper then add the oiled dough. The wax paper will have to be replaced when it gets too soaked, so you can cut a few pieces and have them ready.
Press or roll out the dough, using moderate pressure, to make a circle about 5" in diameter. Don't press the dough for the empanadas too thin or else it will break when folding, or break when you are crimping the edges.
Place a tablespoonful of minced meat on one half of the flattened dough, taking care to leave about ¾" free from the sides . Fold the other side over. Seal the edges using a fork. Fry until golden brown. Drain on paper towels. Serve cool.
You can also bake your empanadas in a 250 degree F oven for about 25 minutes. However, first, line the tray with greased wax paper, place the empanadas in the tray carefully, and finally brush the empanadas with a little oil. You will also have to turn the empanadas within 10-15 minutes of placing in the oven. Bake until brown.