In a large skillet, cook the ground beef over medium-high heat until browned. Break it up into small crumbles as it cooks.

Add the chopped onion and minced garlic to the skillet and cook for a few more minutes until the onion becomes translucent.

Stir in the cumin, paprika, chili powder, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld together. Taste and adjust the seasonings if desired.

Remove the skillet from the heat and let the beef mixture cool down.

Preheat your oven to the temperature indicated on the empanada dough package.

Roll out the empanada dough on a lightly floured surface. Use a round cookie cutter or a small bowl to cut out circles from the dough.

Take a spoonful of the cooled beef mixture and place it in the center of each dough circle. Be careful not to overfill, as it may cause the empanadas to burst during baking.

Fold the dough over the filling to create a half-moon shape. Use a fork to press and seal the edges of the empanadas.

Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash. This will give them a nice golden color.

Bake the empanadas in the preheated oven for about 15-20 minutes, or until they are golden and crispy.

Once they are done, remove from the oven and let them cool slightly before serving.