1. Brown ground beef in a large sauce pan.

2. Just before the meat is completely cooked through add chopped potatoes and onion and let simmer until translucent, about 5-7 minutes.

3. Add chopped garlic and continue cooking until fragrant, about 2 minutes

4. Season the pan with Paprika, Cumin, Salt, Cayenne and Pepper (cayenne optional if you don't like heat but I recommend it)

5. Pour in tomato sauce and chilis in adobo sauce and let simmer until potatoes are easily broken with a fork. Stir in chopped green onions.

Assembling the Empanadas

1. Roll out your dough and cut your circles. I used a small cereal bowl to make larger ones and another batch with smaller glass sized. It's truly up to you! For the one's pictured here use a water glass.

2. Once you have your dough cut out, spoon a tbsp of the fillling into the center of each circle

3. Fold your empanadas in half and use a fork to press the edges together until sealed shut

4. Brush each of your empanadas with egg wash and then put them onto a parchment paper lined baking sheet.

5. Bake at 400° for 10-15 minutes or until golden brown.