Chili Empanadas with Cilantro Lime Crema

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large skillet over medium heat, brown the ground beef. Drain any excess grease.

Add the diced onion and bell pepper to the skillet and cook until softened, about 5 minutes.

Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute more.

Add the diced tomatoes, tomato paste, kidney beans, and beef broth to the skillet. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.

While the chili is simmering, prepare the cilantro lime crema. In a small bowl, combine the sour cream (or Greek yogurt), chopped cilantro, and lime juice. Mix well and set aside.

To assemble the empanadas, lay out the empanada dough discs. Spoon about 2-3 tablespoons of the chili mixture into the center of each disc.

Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.

In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of the empanadas with the egg wash.

Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

Let the empanadas cool slightly before serving. Serve warm with the cilantro lime crema.