Boil the diced potatoes until they are fork tender. Drain and set aside.

In a large frying pan, saute the beef and onion until the ground beef is evenly browned. To the pan add the bell pepper and peas. Saute another 5-7 minutes, until the vegetables are tender.

Add in the garlic, salt, pepper, paprika, cumin, oregano, and chili powder, cooked potatoes, tomato paste, and beef broth. Stir to incorporate the spices and liquids well, saute until the liquid has reduced. Remove the filling from heat.

Roll the pie dough out and, using a cookie cutter or large enough rimmed cup, cut into about 4 inch circles. You will need to gather the scraps, roll them out, and cut more circles to get at least 10.

Make egg wash by whisking together the egg whites and water in a small bowl.

Place one of the dough circles on a work surface, place about 2 tablespoons of filling into the center of the dough, brush the edge of one side of the dough with a little egg wash.

Fold the dough in half over the filling, creating a half circle. Use a fork to crimp the edges together. Continue with the rest of the dough and filling.

Brush each empanada with egg wash and air fry at 350 degrees fahrenheit for 8-10 minutes, turning halfway through. Work in batches, keeping space between the empanadas.