Venezuelan Empanadas

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For the Fillings:

1 1/2 pounds beef blade roast, cut into 4 pieces, trimmed

4 bay leaves

Kosher salt

2 tablespoons extra-virgin olive oil

1/2 medium onion, diced

1/4 green bell pepper, diced

2 cloves garlic, minced

1 shallot, diced

1 scallion, chopped

2 teaspoons paprika

2 teaspoons sazon completa (Spanish seasoning blend, found in the spice aisle)

1/4 teaspoon dried oregano

1/4 teaspoon ground cumin

Freshly ground pepper

For the Dough:

3 tablespoons sugar

1 1/2 tablespoons vegetable oil, plus more for greasing and frying

1 1/2 tablespoons unsalted butter

1 tablespoon salt

3 1/2 cups precooked cornmeal (such as P.A.N. brand)

1/4 cup plus 2 tablespoons all-purpose flour

For the Sauce:

1 1/4 cups cilantro (leaves and stems)

1/2 cup extra-virgin olive oil

1 medium avocado, halved, seeded and peeled

1/4 green bell pepper, chopped

1 scallion, chopped

4 teaspoons white vinegar

1 clove garlic, crushed

Kosher salt and freshly ground pepper