Empanadas (reg and keto)

Dough
Use my Keto pizza dough (minus the seasoning) or
Pie crust or Goya Empanada wrappers
1 egg
1 tablespoon water
2 teaspoons water

Filling
1 lb ground beef (or Turkey or chicken)
2 tablespoon taco seasoning
1 onion finely diced
1 tablespoon crushed garlic
1 cup Mexican Mix shredded cheese
Pam

Prepare the dough if making keto dough.
Pam a medium skillet.
Heat skillet on medium high and add the onion and garlic till tender and lightly golden.
Add the meat and seasoning, cooking till browned.
Make sure to crumble meat to bite size pieces as it cooks.
Drain excess oil or fat from the pan and turn off heat.
Fold in the cheese to hot meat.
Preheat oven at 425°
Lay the empanada wrappers out, if using pizza dough roll out 6 to 8 round pie shapes on parchment paper.
Dip a cooking brush in water a tablespoon of water.
Glaze the edges of the empanada wrappers with the wet brush.
Pour out excess water if any.
Load empanadas with about a tablespoon of filling don't over stuff, and smooth out the filling flat.
Fold over (in1/2).
Pinch the edges closed. Making sure they are sealed.
Add egg to the small bowl and whisk it along with 2 teaspoons of water making an egg wash.
Brush tops of each empanada with this egg wash.
Cook empanadas on parchment paper in oven for 18-20 minutes.
Cool slightly before serving.