Spicy Ground Pork Empanadas

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 minced garlic, then sauté until softened, about 5 minutes.

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

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

5.Remove from heat, stir in the chopped cilantro and parsley, and then add the cooked potato. Allow the filling to cool slightly.

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

7.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.

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

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

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