DIRECTIONS:
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Preheat the oven to 375°F (190°C).
In a pan, I sauté the onion and garlic in oil until softened. Then, I add ground beef and cook until it’s browned. After that, I mix in potato, peas, cumin, chili powder, paprika, salt, and pepper. I cook it until the potato is tender and then set it aside to cool.
I roll out half of the refrigerated pie crusts on a floured surface.
Using a round cutter, I create 4 circles. I then place a spoonful of the beef and potato mixture onto each pie crust circle. Folding the dough over the filling, I shape it into a half-moon and press the edges to seal.
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Placing the empanadas on a baking sheet, I brush them with beaten egg. I bake them for 20-25 minutes or until they turn golden brown.
