1 pound Ground Beef can substitute with ground turkey or chicken
1 cup Onion diced
1 cup Bell Pepper diced
2 cloves Garlic minced
1 teaspoon Cumin
1 teaspoon Oregano
1 teaspoon Chili Powder
1/2 teaspoon Red Pepper Flake
2 tablespoons Tomato Paste
1/4 cup Water/beef broth
1 package Store-Bought Pie Dough or homemade dough
1 cup Cheese preferred melting cheese like Monterey Jack
1 large Egg for egg wash
Brown the ground beef with diced onion, bell pepper, and minced garlic in a skillet over medium heat. Season with cumin, oregano, chili powder, and red pepper flakes. Stir in tomato paste and water or broth, simmer for about 10 minutes. Allow to cool slightly before using.
Roll out store-bought pie dough on a floured surface and cut into 4-inch rounds. Re-roll scraps for additional rounds. Spoon about ¼ cup beef filling onto each dough round. Sprinkle cheese on top, moisten edges with water, fold and crimp the edges with a fork. Brush empanada tops with egg wash for golden color.
Place empanadas on a lined baking sheet and bake in a preheated oven at 425°F for around 15 minutes until golden brown.