Lamb and Mint Empanadas

In a large skillet, cook the ground lamb over medium-high heat, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes.

Add the diced onion and minced garlic to the skillet. Cook for 2-3 minutes, until the onion is translucent.

Stir in the chopped mint leaves, ground cumin, salt, and black pepper. Cook for an additional 2 minutes, then remove from heat and let the filling cool slightly.

Preheat your oven to 400°F (200°C). Unroll the refrigerated pie crust and cut into 8 equal-sized circles using a 4-inch round cutter or a sharp knife.

Place a heaping tablespoon of the lamb and mint filling in the center of each pie crust circle. Fold the dough over the filling to create a half-moon shape and crimp the edges with a fork to seal.

Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops of the empanadas with the beaten egg.

Bake the empanadas in the preheated oven for 15-18 minutes, or until the crust is golden brown and flaky.