Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large skillet, add the ground beef and cook over medium heat for 5–7 minutes until browned. Drain any excess fat.

Add the chopped onion, bell pepper, and minced garlic to the skillet. Cook for another 4–5 minutes until the vegetables are tender.

Sprinkle in the salt, black pepper, paprika, and dried herbs. Stir well to combine and heat through for 2 minutes. Transfer to a bowl to cool slightly.

Roll out the pie crusts on a lightly floured surface and slice into squares, about 4–5 inches each.

Spoon the filling onto one half of each square and sprinkle with shredded cheese, ensuring not to overfill.

Fold the crust over the filling and press edges to seal. Use a fork to crimp the edges.

Place the pockets on the baking sheet, brush with beaten egg, and bake for 20–25 minutes until golden brown.

Allow to cool for a few minutes before serving with dipping sauces like ketchup or mustard.