Preheat the oven to 350 degrees F.

Generously salt and pepper your eye of round, then sprinkle with your paprika and oregano. Heat the olive oil in a large Dutch oven over medium heat. Add the eye of round and brown all over, 4 to 5 minutes total. Remove to a plate.

Add the garlic, bell peppers, onions and thyme to the Dutch oven and cook until the vegetables just begin to brown, about 2 minutes. Add the meat back in and add the wine, then increase the heat to boil the wine down to a glaze, 1 to 2 minutes. Add the broth and reduce the heat to low so that the liquid is simmering.

Cover and place in your preheated oven and continue to cook until the meat gently falls apart, about 2 ½ to 3 hours.

Whisk together flour, salt, and baking powder in a large bowl. Using your hands, or a food processor, cut butter into flour until pea-sized. Add water and egg and mix until a dough forms. Next, turn dough out on a lightly floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for at least 1 hour.

Once your dough is chilled and your filling is cooled, divide your dough in half and place it on a lightly floured surface. Roll one half out to ¼” thick. Using a 4.5” round cookie cutter, cut out rounds. Repeat with remaining dough.

To form your empanadas, lightly moisten outer edge of your dough round with water and place 2 tablespoons of your filling in the center. Fold in half over filling and using a fork to crimp the edges together. Repeat with remaining filling and dough.

Place empanadas on prepared baking sheets and brush with egg wash. Bake until golden, about 25 minutes.