Heat 2 tablespoon of olive oil in a skillet on medium-high heat. Add red pepper and sauté for 2 minutes.
Add garlic, ginger, leeks, zucchini, fennel and mushrooms. Sauté until tender-crisp, about 4 minutes. Season with salt and pepper to taste, and remove from heat.
Let cool 5 minutes. Stir in mint and cheese. Let cool completely.
Meanwhile, heat a skillet with 1 tablespoon of olive oil and the crushed garlic clove.
Add minced lamb beef and bay leaf. Season and sautée until the meat is brown and cooked through.
Allow to cool completely and add to the vegetables and mozzarella mixture. Refrigerate for ½ hour.
Arrange 1-2 tablespoon of the filling on one side of each disk.
If needed, brush the edges of the empanada discs with the egg white or water, this is will help them seal better and keep the filling from leaking while baking .
Fold the empanada discs and seal the edges. You can either use a fork to help seal, or use your fingers to twist and curl the edges.
Brush the empanadas with the egg wash; this will give them a nice golden glow when they bake.
Pre-heat the oven to 400 F and bake for 15-20 minutes or until golden. Then serve immediately.