Preheat your oven to 200°C (390°F). Prepare your workspace by unfolding the pastry dough onto a lightly floured surface.
Use a small rolling pin to roll out the dough to about 3mm thickness, ensuring an even surface for cutting.
Use a round cutter, about 8cm in diameter, to cut out 12 circles from the dough, pressing firmly to get clean edges.
In a skillet, heat the oil over medium heat until it shimmers. Add diced onions and sauté until translucent and fragrant, about 3 minutes.
Add the shredded chicken or beef along with smoked paprika, salt, and pepper. Cook for another 2 minutes until heated through and well-seasoned, then remove from heat and let cool slightly.
Place a heaping teaspoon of the filling in the center of each pastry circle, making sure not to overfill to prevent leakage.
Fold each circle over the filling to create a half-moon shape, then press the edges together firmly to seal.
Use a fork to crimp the sealed edges, ensuring a tight seal that won't leak during baking.
Line the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg or plant-based milk for a shiny, golden finish.
Bake in the preheated oven for 20–22 minutes until the empanadas are golden brown and crispy on top.
Remove from oven and let cool for 5 minutes on a wire rack. Serve warm or at room temperature, perhaps with a squeeze of lime or salsa.
