Brown beef in a large skillet, breaking it up into small pieces as it cooks. Drain excess liquid; set meat aside.

Heat oil in the same skillet, then sauté onion until translucent. Add garlic and cook for another minute, then add carrots, peas, tomatoes, paprika, and salt. Mix and cook until heated through, then return meat to skillet and mix to combine.

Place a small amount of filling into the center of each empanada round, then fold dough in half and press closed with your fingers or a fork.

Heat oil in a large pot or deep skillet, then fry empanadas until golden on each side. Serve with sweet chili sauce.