Beef & Chorizo Empanadas Recipe

Preheat oven to 375°F (190°C).

In a large skillet, cook the ground beef, chorizo, onion, and garlic over medium heat until the meat is browned and cooked through. Drain any excess fat from the skillet.

Stir in the cumin, paprika, salt, and pepper. Remove from heat and allow the mixture to cool slightly.

Unroll the pie crusts onto a lightly floured surface. Using a round cutter or a glass, cut out circles from the dough.

Place about 1 tablespoon of the meat mixture in the center of each dough circle. Fold the dough over the filling, creating a half-moon shape. Use a fork to crimp the edges to seal.

Place the empanadas onto a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash.

Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.

Remove from the oven and allow them to cool slightly before serving.