Bay Ridge Empanadas

Directions

1. 1
   Heat olive oil in a skillet over medium-high heat.
2. 2
   When warm, add onion and saute until softened, about 3 minutes.
3. 3
   Add the garlic and saute an additional minute.
4. 4
   Stir in the beef, cumin, curry, chili powder, allspice, thyme, cinnamon, salt and pepper.
5. 5
   Saute, stirring often, until the beef is browned, about 10 minutes.
6. 6
   Add the corn and cheddar, set aside and cool.
7. 7
   Preheat oven to 375 degrees.
8. 8
   Melt the butter with the sazon powder.
9. 9
   Stir well to combine.
10. 10
    Working with one wrapper at a time, scoop 2 heaping tablespoons of the filling into the center of the wrapper.
11. 11
    Brush the edges of the dough between beaten egg, then fold the dough over to form a half moon, pressing the air out with your fingertips.
12. 12
    Use the tines of a fork to pinch and seal the edges, creating a border about 1 inch wide.
13. 13
    Repeat with remaining wrappers.
14. 14
    Transfer to a baking sheet lines with parchment paper.
15. 15
    Using a pastry brush, coat the tops with the melted butter.
16. 16
    Bake according to dough package, or until puffed and lightly browned (about 20 minutes).