Cook the beef with chopped onion and spices until fully cooked; let it cool slightly.

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Roll out the dough into small circles (10–12 cm diameter).

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Place a spoonful of the beef mixture in the center of each circle.

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Fold the dough over the filling into a half-moon shape and pinch edges to seal.

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Beat the egg and brush it over the tops of the empanadas.

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Heat oil in a pan or preheat the oven to 375°F (190°C).

Fry the empanadas until golden brown or bake for 20–25 minutes until golden.

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Ensure the dough is fully cooked.

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Let them rest a few minutes before serving.

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Serve warm.