Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks.

Add diced onion and bell pepper. Cook for 3-4 minutes until softened. Stir in minced garlic and cook for 30 seconds.

Stir in tomato paste, paprika, cumin, salt, and pepper. Add beef broth and simmer for 5-7 minutes until thickened. Remove from heat and let cool completely.

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Roll out pie crusts and cut into 4-5 inch circles. Place about 2 tablespoons of cooled filling in the center of each circle.

Fold dough over to form a half-moon shape. Press edges together and crimp with a fork to seal.

Brush tops with beaten egg and cut a small slit in each pie for steam to escape.

Bake for 20-25 minutes until golden brown. Let cool slightly before serving.