Click here for the shredded beef recipe.
Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.
Heat some of the leftover shredded beef until warmed through. Spoon the meat into a colander in the sink and let the juices drain.
Lay your pre-made pie crust out on the counter.
With a rolling pin, roll out the pie crust until 18 inches in diameter.
Cut out 8 circles using a ramekin as a guide.
Top each round with about 2 teaspoons of shredded beef followed by a bit of shredded sharp cheddar.
Moisten edges of dough with water; fold the dough over and press with fingers to seal.
Use a fork to press around the edges.
Place on cookie sheet. Brush the tops of each empanada lightly with egg.
Place into the oven and bake for 10-12 minutes, or until golden brown.
Serve with salsa, sour cream, or guacamole. Enjoy!