Directions

1. In large skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic; cook until vegetables are soft. Add beef; cook until no longer pink. Add 2 tablespoons water and remaining ingredients except hard-cooked eggs, dough and beaten egg. Cook over low heat 20 minutes, stirring often. Cool completely; add chopped eggs, and season to taste with salt and pepper.
2. Preheat oven to 375°F. Place 1 tablespoon beef filling on half of each piece of empanada dough. Bring upper half over filling to cover, brush edges with water and press with fork to seal. Prick tops with fork. Brush with beaten egg and place on parchment-lined baking sheet. Bake 12 to 15 minutes or until empanadas are golden.