Beef & Cheese Empanadas

Ingredients:

1 tablespoon olive oil

1 lb ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon chili powder

Salt and pepper, to taste

1 cup shredded cheddar cheese

1 package (14 oz) refrigerated pie crusts

1 egg, beaten (for egg wash)

Directions:

Preheat the oven to 375°F (190°C) and prepare a baking sheet with parchment paper.

Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened.

Add the minced garlic and sauté for an additional minute.

Stir in the ground beef, cumin, paprika, chili powder, salt, and pepper. Cook until the beef is browned and fully cooked. Remove from heat and mix in the shredded cheddar cheese until combined.

Roll out the pie crusts on a floured surface and cut into 4-inch circles. Place a spoonful of the beef mixture onto each dough circle. Fold the dough over to form a half-moon shape, sealing the edges with a fork.

Brush the empanadas with the beaten egg.

Bake for 20-25 minutes, or until golden brown and crisp. Let cool slightly before serving.

Servings: Makes approximately 10-12 empanadas