Making the Dough: In a big mixing bowl, combine the flour and salt. Then, add in your cubed butter. Use your fingers (or a pastry cutter if you’re feeling fancy) to mix it until it looks like coarse crumbs – trust me, this part is fun! Now, slowly pour in that ice water, stirring just until the dough starts to come together. Wrap it in plastic wrap and pop it in the fridge while we tackle the filling.

Cooking the Fillin’s: In a skillet over medium heat, toss in your ground meat. Cook it until browned, about 5-7 minutes. Drain the grease (nobody wants greasy empanadas) and add in the taco seasoning, along with some water (as per seasoning packet instructions). Stir it up and let it simmer for about 2-3 minutes until the sauce thickens. Finally, mix in the onions, tomatoes, and cilantro. Let it cool for a bit before we fill those empanadas!

Roll it Out: Take that dough out of the fridge, and on a floured surface, roll it out to about 1/8 inch thick. You can also use a rolling pin if you have one handy! Cut out circles, about 4-6 inches in diameter. I like to use a small bowl as my cutter – keeps it simple!

Fill ’Er Up: Now comes the fun part! Grab a circle of dough and put a tablespoon (or two, no judgment here!) of the taco filling in the center. Fold it over and crimp the edges with a fork to make sure those yummy flavors don’t escape during baking. Keep going until all dough and filling are used. You got this!

Ready, Set, Bake: Preheat your oven to 400°F (200°C) while you place the empanadas on a baking sheet lined with parchment paper. Brush the tops with that beaten egg (makes ‘em shiny and golden). Bake for about 20 minutes until they’re gloriously golden brown! Your kitchen will smell *heavenly*! Make sure you let them cool for a few minutes before you dive in—trust me, you want to avoid a burned tongue!