Hard-boil the 4 eggs; they go great with the traditional filling.

Brown the ground beef in a skillet with a little oil.

Once browned, remove the beef and add the finely chopped onion and red bell pepper to the skillet.

When the vegetables have softened, add the spices and return the beef to the pan along with 2 cups of chicken broth (about 1/2 liter).

Let everything reduce well; if there is too much liquid, remove some.

Take the mixture out of the skillet to cool and preheat the oven to 400°F (200°C).

Assemble the empanadas.

Bake at 400°F (200°C) for 20 minutes, using both upper and lower heat if possible.