- In a large non-stick skillet, cook and stir beef and onion over medium-high heat 4 to 6 minutes or until beef is browned; season with salt and pepper to taste. Add tomatoes, red peppers, olives, spice blend, and lemon juice. Cook and stir 3 to 4 minutes or until liquid evaporates and mixture thickens. Stir in parsley. Remove from heat; cool completely.
- Preheat oven to 400°F. Place 1 dough disc over the Press. Spoon 1 rounded tablespoon of beef mixture on the center of the dough. Fold the Press, bringing the handles together; firmly press together, cutting the dough and crimping the edges. Open the Press; place empanada on pan. Repeat with remaining dough and beef mixture, placing 10 empanadas on the hand pie pan.
- Brush tops of empanadas with egg. Bake 12 to 15 minutes, or until golden brown. Remove from oven to cooling rack. Serve warm or at room temperature.
Tip: If dough disc is dry, run a fingertip dipped in water around edge of dough before pressing. Allow beef mixture to cool completely, if too warm, dough will soften, stretch and tear.