salt, dried oregano, cumin, and black pepper to the skillet.
Stir to combine the ingredients well, breaking up any large pieces with a wooden spoon or a spatula as you go.
Cook the beef for about 5 minutes until browned, stirring frequently.
Add the tomato sauce, water, and Worcestershire sauce to the skillet.
Stir well to combine.
Lower the heat to medium-low and cover.
Keep the sauce at a simmer, if it’s boiling too vigorously, lower the heat a bit.
Cook the ground beef for 12-15 minutes, or until most of the liquid has cooked out.
We don’t want it too saucy.
Taste the beef filling and add salt to taste, if needed.
Remove the skillet from the heat, uncover and allow the ground beef to cool.
Give it a good stir every once in a while so that the steam escapes and it cools a bit faster.
WHILE THE BEEF FILLING IS COOLING, MAKE AN EMPANADA BUILDING STATION Prepare the egg wash by beating the egg and 1 tablespoon of water. Line the baking sheet with parchment paper. Get the pastry brush, fork, and paring knife ready. Preheat Oven to 350°F
BUILD THE EMPANADAS Working with one empanada disk at a time, add about 2 heaping tablespoons of the ground beef, just a little off-center. Using a pastry brush, moisten around the edges of the dough with the egg. Fold the empanada round in half, press the edges together gently. Use a fork to seal the edges together. Use a paring knife or another sharp tip, make 2-3 small slits on the top of each empanada to vent. Set the empanada on the lined baking sheet and repeat with the rest of the ingredients. Brush the tops of the empanadas with the egg wash. Bake the empanadas for approximately 25-35 minutes, until they’re a nice golden color.