Spiced Beef Empanadillas

Preheat the oven to 375°F (190°C) if baking instead of frying.

If frying, heat at least 1 inch of oil in a medium skillet over medium-high heat or use a deep fryer set at 375°F.

If using store-bought dough, roll it out to 1/8-inch thickness and cut into 3-inch rounds.

Heat olive oil in a large skillet over medium heat.

Add the onion, garlic, and green bell pepper.

Cook until softened, around 8 minutes.

Add the ground beef, breaking it up with a spoon, and cook until browned.

Season with salt and pepper.

Stir in the tomato paste, water, white wine, and crushed red pepper flakes.

Cover and simmer for 10 minutes.

Allow the filling to cool.

Place about 1 tablespoon of the cooled filling in the center of each dough round.

Fold over and press the edges with a fork to seal.

If baking, place the turnovers on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.

If frying, carefully place the turnovers in the hot oil and cook for about 2 minutes, turning once, until they are lightly golden.

Transfer them to a paper towel-lined plate to drain excess oil.