1. Make the Filling:

1. In a large skillet over medium heat, cook the ground beef until browned. Drain excess grease.
2. Add the chopped onion and garlic to the skillet and sauté until softened, about 3-4 minutes.
3. Stir in cumin, smoked paprika, chili powder (if using), tomato paste, and water. Cook for 2-3 minutes until the mixture thickens.
4. Remove from heat, let cool slightly, and mix in the shredded cheese. Set aside.

2. Make the Dough (if not using pre-made):

1. In a large mixing bowl, whisk together the flour and salt.
2. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add the ice-cold water, mixing until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
4. Roll out the dough on a floured surface to 1/8-inch thick and cut into 5-6 inch circles.

3. Assemble the Empanadas:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place a spoonful of the beef and cheese filling in the center of each dough round.
3. Fold the dough over the filling to form a half-moon shape. Pinch the edges together with your fingers or seal with a fork.
4. Arrange the empanadas on the prepared baking sheet. Brush the tops with beaten egg for a golden finish.

4. Bake the Empanadas:

1. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and cooked through.

5. Serve:

1. Let the empanadas cool for a few minutes before serving.
2. Serve warm with salsa, guacamole, or sour cream for dipping.