Add the ground beef to a large skillet set over medium heat. Cook the beef, breaking it up into small pieces until it is almost fully browned – about 5 minutes.

Next add the onion, bell pepper, carrot, and peas. Cook for another 5 minutes, or until the vegetables are just starting to become tender.

Next add the garlic, cumin, chili powder, salt, paprika, and red pepper flakes. Stir to combine. Add the beef broth and bring the mixture to a simmer. Cook until all of the liquid has evaporated– about 7-10 minutes.

Remove the beef mixture from the heat and set it aside until it is cool enough to handle. Unroll the pie crusts on a lightly floured surface and cut out four (approximately 4" circles) from each one.

Fill each piece of dough with ⅓ cup of filling. Brush the edges of the dough with egg wash and then fold one side of the circle over to the other to seal in the filling. Fold or crimp the edges of the empanadas to ensure they are completely sealed.

Air fry the empanadas at 380ºF/193ºC for 8 minutes or until they are golden brown. Repeat with the remaining empanadas.

Serve with sour cream and salsa for dipping. Enjoy warm or at room temperature.