Heat olive oil in a skillet and sauté onion, bell pepper, and garlic until soft and fragrant.
Add ground beef and cook until browned, breaking it apart into fine crumbs for even filling.
Stir in paprika, cumin, oregano, chili powder, salt, pepper, and tomato sauce to create a rich, cohesive mixture.
Simmer briefly until thickened, then let the filling cool completely before using.
Roll out dough and cut into circles, then add a small spoonful of filling into the center of each disc.
Fold the dough over, press edges firmly, and crimp with a fork or fold into a traditional rope edge.
Place empanadas on a parchment-lined sheet and brush the tops lightly with beaten egg.
Bake at 400°F (200°C) until the crust turns beautifully golden and crisp.
