Ingredients

• 1 lb Ground beef (80/20 lean)
• 1 tbsp Olive oil
• 1 diced Medium onion
• 3 minced Garlic cloves
• 2 tbsp Tomato paste
• 1 tsp Chipotle in adobo sauce
• 1 tsp Cumin
• 1 tsp Mexican oregano
• 1 tsp Smoked paprika
• 0.5 cup Beef broth
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup chopped Fresh cilantro
• 12 discs Store-bought empanada discs (flour-based)
• 1 beaten Large egg

Instructions

1. 1

   Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

2. 2

   Add ground beef to the skillet, breaking it up with a spoon. Cook until browned, then drain any excess fat.

3. 3

   Stir in tomato paste, chipotle (if using), cumin, Mexican oregano, and smoked paprika. Cook for 2 minutes, stirring constantly, allowing the spices to toast.

4. 4

   Pour in beef broth, season with salt and pepper, and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until most of the liquid has evaporated and the filling has thickened, about 10-15 minutes. Stir in chopped cilantro, if desired. Let the filling cool slightly.

5. 5

   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Lay out empanada discs on a lightly floured surface.

6. 6

   Place about 2-3 tablespoons of the cooled beef filling on one half of each disc, leaving a border around the edge.

7. 7

   Moisten the edges of the dough with a little water or egg wash. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork or create a decorative 'repulgue' (rolled edge).

8. 8

   Place the assembled empanadas on the prepared baking sheet. Brush the tops with the beaten egg wash for a golden finish.

9. 9

   Bake for 20-25 minutes, or until golden brown and puffed. Serve warm with your favorite salsa or crema.