Instructions

Step 1:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.

Step 2:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until the onion is softened and translucent.

Step 3:
Add the minced garlic to the skillet and cook for an additional minute until fragrant, making sure not to burn the garlic.

Step 4:
Add the ground beef to the skillet, breaking it up with a spatula as it cooks. Stir in the cumin, paprika, chili powder, salt, and pepper, ensuring the beef is well-seasoned. Cook until the beef is browned and fully cooked.

Step 5:
Remove the skillet from heat and stir in the shredded cheddar cheese until it’s melted and well combined with the beef mixture.

Step 6:
On a floured surface, roll out the refrigerated pie crusts and use a 4-inch round cutter to cut the dough into circles.

Step 7:
Place a spoonful of the beef and cheese mixture in the center of each dough circle. Be careful not to overfill, as this can make sealing difficult.

Step 8:
Fold the dough over the filling to create a half-moon shape. Use a fork to press down along the edges, sealing the empanadas tightly.

Step 9:
Brush the tops of the empanadas with the beaten egg to give them a golden, crispy finish when baked.

Step 10:
Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and crisp.

Step 11:
Allow the empanadas to cool slightly before serving. Enjoy them warm!