extra lean ground beef
red bell pepper, diced
vegetable shortening (crisco)
1To make dough: Mix all of the dough ingredients together until it forms into a dough. Set aside.
2Heat the oil in a medium-sized skillet; saute the chopped onion and minced garlic until they are soft.
3Break up the ground beef and add it to the pan; cook until the beef is no longer pink.
4Add all the remaining ingredients, except the tomato; cook for about 2 minutes longer and shut off the heat.
5Stir in the tomato and taste for seasonings; add more salt and pepper as desired.
6Adjust oven racks to positions #2 and #4; preheat oven to 400 degrees F.
7Roll out half of the dough on a lightly floured pastry board to 1/8" thickness.
8Cut with a 4" inch round cookie cutter which has been dipped in flour. Place a heaping spoonful of filling in the middle of each circle.
9Brush the rims of the dough circles with the egg glaze; fold half the doug over the filling and crimp the edges together with the tines of a fork.
10Place each empanada on a greased baking sheet and brush the tops with the egg glaze. Bake for 15-20 minutes or until the crust is golden brown.