Bay Ridge Empanadas

• 1 tablespoon olive oil
• 12 small onion, chopped
• 2 garlic cloves, minced
• 12 lb ground beef
• 12 teaspoon ground cumin
• 12 teaspoon curry powder
• 12 teaspoon chili powder
• 14 teaspoon allspice
• 14 teaspoon dried thyme
• 1 pinch kosher salt
• 1 pinch cinnamon
• 1 pinch ground pepper
• 12 cup frozen corn, defrosted
• 12 cup shredded white cheddar cheese
• 4 tablespoons unsalted butter
• 1 tablespoon sazon seasoning
• 12 empanada wrappers (6 inches)
• 1 egg, lightly beaten

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

olive oil, onion, garlic, ground beef, ground cumin, curry powder, chili powder, allspice, thyme, kosher salt, cinnamon, ground pepper, frozen corn, shredded white cheddar cheese, unsalted butter, sazon seasoning, empanada wrappers, egg

Taken from www.food.com/recipe/bay-ridge-empanadas-436956 (may not work)