Place a large skillet over medium heat and add the olive oil. Once the oil warms up, add the diced onion and red bell pepper. Cook them for about 4 to 5 minutes until the onions soften and turn slightly translucent.

You’ll start smelling that sweet onion and pepper mixture after a couple minutes. That’s usually when I know the vegetables are ready for the garlic.

Add the minced garlic and stir for another 30 seconds. Don’t walk away here because garlic burns fast. The first time I made this Bahama Breeze Beef Empanadas Recipee, I accidentally scorched the garlic while answering my phone, and the filling had a bitter taste.

Add the ground beef into the skillet with the vegetables. Use a spoon or spatula to break it into small crumbles while cooking.

Cook the beef for around 7 to 8 minutes until there’s no pink left. If there’s extra grease in the pan, carefully drain most of it off. Leave just a little because it helps keep the filling moist.

Once the beef is browned, stir in the paprika, cumin, oregano, salt, and black pepper. Then add the tomato paste and brown sugar.

The tomato paste deepens the flavor while the little bit of brown sugar gives that subtle sweet note that reminds me of Bahama Breeze appetizers.

Let everything cook together for about 2 minutes. The mixture should look thick, rich, and slightly glossy.

Turn the heat down to low. Add the softened cream cheese and stir until it melts into the beef mixture.

This part makes a huge difference. The filling becomes creamy and sticks together better inside the empanadas.

Add the chopped cilantro and green onions, then remove the skillet from the heat.

Now let the filling cool for at least 10 minutes.

I know waiting is annoying when you’re hungry, but warm filling makes the dough harder to work with. I learned that the messy way.

Preheat your oven to 400 degrees Fahrenheit.

Line a baking sheet with parchment paper.

Roll out the pie crusts slightly on a lightly floured surface. Use a bowl or large cookie cutter to cut circles about 5 to 6 inches wide.

If you’re using empanada dough discs from the freezer section, you can skip this step.

Place a spoonful of beef filling in the center of each dough round. Don’t overfill them.

Seriously, it’s tempting. But too much filling makes sealing harder.

Fold the dough over the filling to create a half-moon shape.

Press the edges together with your fingers first, then use a fork to crimp the edges closed.

If the dough feels dry and won’t seal well, dip your finger in water and lightly wet the edges.

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

The egg wash gives them that shiny golden crust once baked.

Place the empanadas on the prepared baking sheet.

Bake for 22 to 25 minutes or until the tops turn golden brown.

Around the 20-minute mark, your kitchen starts smelling buttery and savory at the same time. That’s usually when everyone in my house suddenly appears asking when dinner is ready.

The crust should feel crisp on the outside while the filling stays soft and warm inside.

Let them cool for about 5 minutes before eating because the inside gets very hot.

While the empanadas cool slightly, stir together the sour cream, sweet chili sauce, and lime juice in a small bowl.

This sauce adds a creamy sweet-spicy flavor that works really well with the beef filling.