Preheat your oven to 350°F. Prepare a cookie sheet with a baking mat or parchment paper. Set it aside.

In a large skillet, cook the ground beef, onions, and bell pepper over medium heat until the beef is cooked through and the vegetables are soft. Drain any excess fat.

Add cumin, garlic, salt, pepper, and chili powder to the skillet. Cook for an additional 2 minutes, then remove from heat.

Roll out the pie crusts and cut them into circles.

Place a pie crust circle on the prepared cookie sheet. Add 2-3 tablespoons of the beef filling to the center and top with 1 tablespoon of cheese.

Fold the pie crust over the filling to form a half-circle. Press the edges down with a fork to seal.

Repeat filling and sealing for all empanadas, arranging them snugly on the baking sheet.

Beat the egg and brush it on top of each empanada.

Bake for 12-15 minutes, or until golden brown.

Serve with fresh salads, salsas, and guacamole.