Classic Beef Empanadas

1.Heat olive oil in a large skillet over medium heat.

2.Add the chopped onion and sauté until translucent, about 3-4 minutes.

3.Add the minced garlic and cook for another 30 seconds until fragrant.

4.Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned and no longer pink, about 6-8 minutes.

5.Stir in the diced green and red bell peppers and cook for 3-4 minutes until softened.

6.Add the tomato sauce, ground cumin, smoked paprika, chili powder, dried oregano, salt, and pepper. Stir well to combine.

7.Reduce heat to low and let the mixture simmer for 10 minutes, stirring occasionally, until the flavors meld and the mixture thickens slightly.

8.Remove from heat and stir in chopped fresh cilantro if using. Allow the filling to cool to room temperature.

9.Preheat vegetable oil in a deep frying pan or pot to 350°F (175°C). The oil should be about 2 inches deep for frying.

10.Place an empanada dough disc on a clean surface. Spoon about 2 tablespoons of the beef filling onto the center of the dough, leaving a 1/2-inch border around the edges.

11.Brush the edges of the dough with beaten egg to help seal.

12.Fold the dough over the filling to form a half-moon shape and press the edges together firmly to seal.

13.Crimp the edges with a fork to ensure they are tightly sealed and to create a decorative edge.

14.Repeat the filling and folding process with the remaining dough and filling.

15.Carefully place a few empanadas at a time into the hot oil, frying for about 3-4 minutes per side or until golden brown and crispy.

16.Use a slotted spoon to remove the empanadas from the oil and drain on paper towels.

17.Serve warm, optionally with a side of chimichurri sauce or salsa for dipping.