Heat the oil in a 12″ cast-iron skillet over medium-high heat. Add cinnamon stick, onions, and peppers; cook, stirring, until vegetables are soft, about 10 minutes. Add half the ground cinnamon, oregano, cloves, and garlic and cook until fragrant, about 2 minutes. Add ground beef and cook, breaking it up with a wooden spoon, until it browns, 8-10 minutes. Season with salt and pepper; add raisins, olives, and tomatoes. Cook until liquid has evaporated, about 20 minutes. Stir in remainder of ground cinnamon, almonds, and vinegar.

Once done, let cool before you make your Empanadas.

Preheat oven to 375 degrees.

Dust a wooden board with some flour and lay out a empanada disc onto it. Place about 2 heaping tablespoons of the meat mixture into the center of the disc. Carefully fold over to close to form half circles. With the tines of a fork, crimp the ends close as I have it in the picture. Lay out on a baking sheet lined with non stick foil. Brush the empanadas with the egg wash. Bake for 20 minutes or until golden brown. Enjoy!