1 lb. lean beef
1 c. chopped onion
1 c. chopped green bell pepper
1 can (14 1/2 oz.) tomatoes, undrained
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. pepper
2 refrigerated folded pie crusts
1 egg yolk mixed with 1 tbsp. water

Cook beef, onion and green pepper in skillet 5 minutes; drain. Stir in tomatoes, chili powder, cumin, salt and pepper. Simmer uncovered, stirring occasionally, 15 minutes.

Place 1 unfolded pie crust at one end of greased cookie sheet. Place half of beef mixture on half of pastry round, leave 1 inch border. Fold other half of pastry over filling. Press edges to seal. Brush pastry with yolk mixture.