Heat a large skillet over medium heat and add the ground beef. Cook until browned, breaking it up with a wooden spoon as it cooks.

Add the onion and garlic to the skillet and sauté until softened, about 2-3 minutes.

Stir in the smoked paprika, ground cumin, chili powder, salt, and pepper. Mix well and cook for another minute to allow the spices to bloom.

Remove the skillet from heat and let the mixture cool slightly. Once cooled, stir in the shredded cheddar cheese and cream cheese until fully combined.

Preheat your oven to 375°F (or prepare a pot with oil over medium heat if frying).

Lightly dust your work surface with flour and lay out the empanada dough discs. Place 1-2 tablespoons of the beef and cheese filling in the center of each disc.

Fold the dough over the filling to create a half-moon shape. Press the edges together and crimp them with a fork to seal.

In a small bowl, whisk together the beaten egg with 1 tablespoon of water. Brush the egg wash over the tops of the empanadas.

If baking, place the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown. If frying, heat the oil to 350°F and fry the empanadas in batches for 2-3 minutes per side, until crispy and golden.

Allow the empanadas to cool slightly before serving.