Preheat oven to 375 F

Brown ground beef and drain.

Adding seasonings and tomato sauce.

Place meat in a medium size bowl and allow to cool a bit. This keeps it from melting the cheese too fast.

Add shredded cheese and mix well. Set this aside for now.

In a small bowl, beat the egg, and add the water to make an egg wash. Mix this together well.

Remove dough rolls from package. Roll out the dough onto a pastry board or cloth. If you don’t have one, a sheet of wax paper on the counter will work. Do not add flour to dough. Using a round cutter (I use half of a plastic coconut cup, but you can use anything about that size) about 4 inches in diameter, cut circles from the dough.

Carefully lift the dough circle. Using a pastry brush, dab a bit of the egg wash on one edge of the dough circle, from the edge to about ½ inch in. This will help seal the dough when you crimp it.

Place a couple tablespoons of meat/cheese mix into the center of the dough, then carefully fold it over and pinch together.

Lay the empanada on the rolling surface, and use a fork to crimp the edges together. Repeat, balling up and re-rolling the dough as needed. Place onto a baking sheet sprayed with non-stick cooking spray.

Before putting them in the oven, give each one a light brush with the egg wash for a pretty golden brown crust.

Bake 15 minutes or until golden.

Serve with sour cream and your favorite sides.