Combine the ground beef with chili powder, cumin, salt, pepper, red pepper flakes and parsley.

Chop all vegetables.

In a large skillet heat oil add seasoned ground beef and brown. Add all chopped vegetables and cook until vegetables are tender about 10 minutes. Add tomatoes with all juices, cream and honey. Cook until well blended and not much liquid remains, about 5 minutes. Add beaten egg and mix in thoroughly.

Lay pastry flat on work surface, brush inside edges with egg wash.

Put a heaping tablespoon filling in the center of pastry.

Lift pastry over to Completely enclose filling. Press all edges to seal.

With the tines of a fork press to completely seal in filling.

Brush empanada with egg wash.

With a quick stab poke the tines of a fork in top of empanada for venting.In a small bowl mix the romano and granulated garlic, sprinkle evenly on tops of empanadas

Place empanadas about 2 inches apart on prepared sheet. Bake 18 to 23 minutes until puffed and golden brown.