Instructions
Cook the filling:
Heat olive oil in a skillet over medium heat.
Add onion and garlic, sauté until soft.
Stir in ground beef and cook until browned.
Add cumin, paprika, chili powder, oregano, salt, and pepper. Stir in tomato sauce and simmer until slightly thickened. Remove from heat and let cool.
Assemble empanadas:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
Place a spoonful of beef mixture and some shredded cheese in the center of each dough disc.
Fold over to form a half-moon, pressing edges together. Seal by crimping with a fork.
Bake:
Brush tops with egg wash for a golden finish.
Bake 20–25 minutes, until golden brown and crisp.
Serve:
Enjoy warm with salsa, guacamole, or sour cream for dipping.
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