In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes.

Add the chopped onion and minced garlic to the skillet, cooking until the onion becomes translucent, about 3-4 minutes.

Stir in the cumin, paprika, salt, and pepper, mixing well to combine. Remove from heat and let cool slightly.

Once the meat mixture has cooled, stir in the shredded cheddar cheese until well combined.

Preheat your oven to 400°F (200°C) if baking the empanadas.

On a lightly floured surface, roll out the pie crusts or empanada dough. Cut into circles (about 4-5 inches in diameter).

Place about 2 tablespoons of the beef and cheese mixture in the center of each circle.

Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.

If baking, place the empanadas on a parchment-lined baking sheet, brush with the beaten egg, and bake for 20-25 minutes or until golden brown.

If frying, heat oil in a deep skillet over medium-high heat. Fry the empanadas in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.