1 package of pre-made pie crust (2 rolls)
1 Tablespoon of oil
1 pound of lean ground beef – I use 90% lean, however, 80% or less will work – just drain off the excess fat before continuing.
1/4 cup diced onions
1/2 medium diced bell pepper, any color
1 teaspoon cumin
1 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1 cup Mexican blended cheese
1 egg
1 16oz container of El Sol Salsa

Preheat oven to 375*
Combine bell pepper, onion, garlic and oil and sauté 3 minutes over medium heat.
Add hamburger, cumin, and chili pepper to the pan and cook until meat is cooked through.
Set pan aside and let cool.
While meat mixture is cooling, roll out pie crust.
Using a bowl or large circle cutter, cut out 6″ round discs from pie crust. You should be able to get 3 from each crust making 6 total with a 7th created out of the leftover dough rolled out.
Place 2 – 3 Tablespoons of mixture in the center of each pie disc.
Top with cheese.
Fold over and seal edges with a fork.
Place Empanadas on a cookie sheet.
Scramble egg and brush onto tops of each Empanada.
Bake in oven for 15 – 20 minutes. Serve with El Sol Salsa