Beef & Cheese Empanadas

In a large skillet, cook the ground beef over medium heat, breaking it apart with a spoon as it cooks. Once browned, drain excess fat if necessary.
Add the chopped onion and minced garlic to the skillet, cooking until softened, about 3-4 minutes.
Stir in the cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes to allow the spices to blend into the beef mixture.
Remove from heat and stir in the shredded cheddar cheese. Let the mixture cool slightly before filling the empanada dough.
Assemble the Empanadas:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Lay out the empanada dough on a clean surface. If using store-bought dough, ensure the circles are fully thawed.
Spoon a generous amount of the beef and cheese mixture into the center of each dough circle, leaving a border around the edges.
Fold the dough over to create a half-moon shape, pressing the edges together to seal. Use a fork to crimp the edges for a decorative finish.
Bake:

Brush the top of each empanada with the beaten egg to create a golden, shiny crust.
Place the empanadas on the prepared baking sheet and bake in the preheated oven for 20-25 minutes or until the empanadas are golden brown.
Serve:

Once baked, let the empanadas cool slightly before serving. Enjoy with salsa or sour cream for dipping.
Serving and Storage Tips