Air-Fryer Empanadas

Heat oil in a large skillet over medium heat. Add onion and bell pepper and cook until translucent, about 5 minutes. Add beef and cook, stirring with a wooden spoon to crumble, until browned, about 5 minutes. Add taco seasoning, salt and pepper; cook, stirring, for 1 minute. Remove from heat and let cool for 10 minutes.

Preheat air fryer to 400°F for 5 minutes. Whisk egg and water in small bowl; set aside.

On a lightly floured surface, roll pie crusts into 11-inch circles. Using a biscuit cutter, cut 4 (4 1/2-inch) rounds from each pie crust.

Place 2 tablespoons beef filling in the center of each round. Brush egg wash around the edge of each crust and fold the dough in half, covering the filling. Crimp or pleat the edges to seal.

Coat the air-fryer basket with cooking spray. Place 6 empanadas in the basket. Brush the empanadas with egg wash and cook until golden brown, 8 to 12 minutes. Repeat with the remaining empanadas. Serve with chimichurri sauce, if desired.