Beef Empanadas

Preheat the oven to 400°Fahrenheit.

Brown the ground beef in a large skillet over medium heat, breaking it up with a wooden spoon. Add the onion and garlic, cooking until softened, about 5 minutes.

Stir in the bell pepper, cumin, paprika, oregano, cayenne (if using), salt, and pepper. Cook for 2-3 minutes until fragrant.

Add the beef broth and tomato paste, stirring to combine. Simmer for 5-7 minutes until the mixture thickens. Remove from heat and let cool slightly.

Unroll the pie crusts on a lightly floured surface. Use a 4-inch round cutter (or the rim of a drinking glass) to cut circles from the dough.

Place about 2 tablespoons of the beef mixture in the center of each circle. Top with shredded cheese.

Fold the dough over to create a half-moon shape. Press the edges with a fork to seal.

Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg.

Bake for 15-20 minutes or until golden brown, rotating the baking sheet halfway through. Let cool for a few minutes before serving.

Serve these delicious beef empanadas with salsa, guacamole, or sour cream for dipping. Enjoy!