Prepare the Beef

1. Preheat oven to 375F. Prepare baking sheet with parchment paper.
2. In a hot skillet add 1 tbsp oil and 1/4 cup chopped onion. Cook for 3-5 minutes, then add 2 minced garlic cloves and saute for one more minute.
3. Add beef, break it down, add seasonings, and cook until slightly brown but not fully cooked. Then add chopped potatoes and cover and cook stirring occasionally on medium/low heat. I like to keep it covered in-between mixing.
4. Add shredded carrots, bell peppers, and tomato sauce. Cook until peppers are slightly tender 3-5 minutes.
5. Turn off and remove from heat.

Prepare the Dough:

1. Make your dough or roll out your store bought pie crusts.
2. If using homemade dough: Grab a chunk of dough and roll into ball being careful not to overwork. Roll out into 4-6 inch circles with rolling pin. I prefer to roll out ALL the circles first. If the dough isn't cold enough it can be tricky to roll out and work the dough, if that's the case I recommend refrigerating it for a few minutes. I also stack up the circles with small pieces of parchment paper in-between. If using store bought pie crusts: Roll out and use a biscuit cutter or a glass cup to cut out circles. Flatten a bit with rolling pin.

Make the Empanadas:

Ground Beef:

1. Fill in the center of your empanada dough with 2-3 tbsp of beef, depending on the size of your empanada rounds. Fold over in half, like a taco, and seal the empanada by pinching all around with the tip of a fork.
2. Gently place on baking sheet. Once all are done. Gently brush beaten egg over top of all the empanadas.
3. Bake for 12-15 minutes or until tops are slightly brown.

Guava & Cheese:

1. Simply spread some cream cheese over dough round and then top with guava paste.
2. Fold over and pinch close with fork.
3. Brush evenly with beaten egg.
4. Bake 12-15 minutes until tops are golden brown.

I like to split the dough in half between both variations or make as many of each that you'd like!