Spicy Ground Pork and Potato Empanadas with Crunchy Peppers

1.In a large pot, boil the diced potatoes until tender, about 10 minutes. Drain and set aside.

2.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

3.Add the minced garlic and cook for an additional minute until fragrant.

4.Stir in the ground pork, breaking it up with a spatula. Cook until browned and cooked through, about 7-10 minutes.

5.Add the boiled potatoes, peas, cumin, smoked paprika, cayenne pepper, oregano, salt, and pepper. Mix well and cook for another 5 minutes, stirring occasionally.

6.Remove the skillet from heat and stir in the chopped cilantro, parsley, and the finely chopped red bell pepper. Allow the filling to cool slightly.

7.Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

8.Take one empanada dough disc and place a generous tablespoon of the filling in the center. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.

9.Repeat with the remaining dough and filling, placing the empanadas on the prepared baking sheet.

10.Brush the tops of the empanadas with the beaten egg to give them a golden color when baked.

11.Bake in the preheated oven for 20-25 minutes or until the empanadas are golden brown and crispy.