Preheat the oven to 400F and line a baking sheet with parchment.

Brown the beef with the onion over medium heat, then stir in cumin, paprika, salt and pepper; drain and cool slightly.

Stir the cheddar into the warm beef so it just starts to melt.

Cut the pie crust into 4-inch rounds, spoon filling onto one half, fold over and crimp the edges with a fork.

Brush each empanada with beaten egg and bake 20-22 minutes until deep golden.

Let them rest 5 minutes before serving so the filling sets.