Prepare the filling by adding the olive oil to a skillet and heat on medium

Add the onions and cook until translucent

Add the garlic let it cook for 1 minute or until you can smell it has released its scent

Add the meat and cook fully through

Add the tomato paste until incorporated with the meat

Add the tomatoes and the jalapenos

Simmer until everything is well incorporated, stir and watch the heat, cook until mixture is no longer liquid

Let the meat mixture cool to a warm, not hot temperature and then fold in your cheese

Place your dough on a lightly floured surface (unroll it if you are using the pre-made pie crust)

Roll the dough to 1/6 or 1/4 depending on how thick or thin you like your dough

If you have the empanada molds you can cut the circles with the back of the mold spread open, If you do not have the molds, you can use a biscuit cutter to make the circles, or use a knife to form a circle.

Place a teaspoon or so of the mixture in the center of the circle. Brush the edges with water If you are using the molds fold it over and press, then remove gently. If you are shaping by hand fold the dough over and press the edges with a fork. Regardless of which method you are using, make sure all the meat is inside the pastry with no chance of leaking out or you will have a mess when cooking.

Brush each empanada with the egg wash

To air-fry, place empanadas in a 400-degree f preheated air fryer, lined with parchment paper in a single layer not touching. Cook for 10 -11 minutes flip the empanadas very gently halfway.

To pan-fry, heat the oil over medium heat once the oil has reached a frying temperature. I test by dropping a tiny drop of dough in a pan if it sizzles its ready. Carefully place the empanadas in the frying pan with a spatula. Flip over once you see the sides start to brown. Cook until both sides are the color you like.

To bake, place a Silpat or parchment paper on a baking sheet and cook at 400-degrees f for 20 minutes until golden brown.