Pinto Bean and Beef Empanadas

Ingredients

• Egg (1, beaten (for egg wash))
• Empanada dough (1 package (store-bought or homemade))
• Salt and pepper (to taste)
• Paprika (1 teaspoon)
• Cumin (1 teaspoon)
• Pinto beans (1 can (15 ounces), drained and rinsed)
• Garlic (2 cloves, minced)
• Onion (1, finely chopped)
• Ground beef (1 pound)

Instructions

1. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
3. Stir in the pinto beans, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes, then remove from heat and let the mixture cool.
4. Preheat the oven to 375°F (190°C).
5. Roll out the empanada dough on a lightly floured surface. Cut out circles using a round cookie cutter or a glass.
6. Place a spoonful of the beef and bean mixture onto each dough circle. Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork.
7. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden crust.
8. Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
9. Serve hot and enjoy!