Defrost discs at room temperature before using.
Add olive oil and chili flakes to a saute pan. Once oil begins to ripple add garlic. When garlic has crisp edges add onion. As onion becomes translucent add green pepper.
Add ground beef, breaking up the meat as it cooks, with 1 teaspoon salt and 1/2 teaspoon of pepper. Once the beef has rendered its fat and juices add chili powder and paprika. Stir to combine.
Continue to cook beef mixture until the meat has absorbed the pan juices. Taste and adjust salt and pepper. Cool to room temperature.
On a floured surface roll out discs until they are 6-8 inches in diameter.
Using one disc as a time add 2-3 tablespoons of carne molida picante to the center of the disc. Fold the disc over until the edges meet, ensuring the dough does not break.
Using a fork, press down on the edges. Fold the edges over and press again with the prongs of a fork being careful not to pierce the empanada pocket.
Heat an inch of vegetable oil in a frying pan until it ripples. Continue making empanadas.
Fry empanadas until golden brown and bubbled on both sides, about 2 minutes, carefully flipping half way through.
Garnish empanadas with finely chopped cilantro sprinkled on top and enjoy!