In a large skillet over medium heat, cook ground beef, onion, garlic, and bell pepper until beef is browned and vegetables are tender, about 8 minutes. Drain excess fat.
Stir in tomato sauce, cumin, paprika, salt, and pepper. Cook for 2-3 minutes until mixture thickens slightly. Remove from heat and let cool for 10 minutes.
Unroll pie crusts and use a 4-inch round cutter to cut 6 circles from each crust (12 total).
Place about 2 tablespoons of filling in the center of each circle. Fold dough over to create a half-moon shape and press edges with a fork to seal.
Brush tops with beaten egg and lightly spray with cooking spray. Make a small slit on top of each empanada for steam to escape.
Preheat air fryer to 350°F. Working in batches, place empanadas in a single layer in the air fryer basket, leaving space between each.
Air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy. Serve warm with your favorite salsa or chimichurri sauce.