In a large skillet, heat a tablespoon of olive oil over medium heat.

Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent.

Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink.

Stir in the ground cumin, paprika, salt, and pepper. Mix well to combine.

Add the thawed peas and carrots to the beef mixture and cook for an additional 2-3 minutes. Remove from heat and let cool slightly.

Preheat the oven to 400°F (200°C).

Roll out the pie crusts on a lightly floured surface and cut them into circles, about 4-5 inches in diameter.

Place a spoonful of the beef mixture in the center of each circle.

Fold the dough over to create a half-moon shape and press the edges with a fork to seal.

Place the empanadas on a baking sheet lined with parchment paper.

Brush the tops of the empanadas with the beaten egg to give them a golden color when baked.

Bake in the preheated oven for 20-25 minutes or until golden brown.

Remove from the oven and let cool slightly before serving.