Heat the water and butter in a saucepan over medium-high heat until butter is melted.
Mix flour, salt, in a large mixing bowl and make a well in the center of the flour.
Pour a little of the hot liquid in the well and mix. Pour the remaining liquid over the dough and mix well. Wrap the dough in plastic wrap and chill in the fridge for at least 2 hours.
In a pan over medium-high heat, brown the ground beef.
Stir the remaining ingredients into the ground beef.
Remove the chilled dough from the fridge and divide evenly into 12 sections. Roll into golf sized balls.
Roll each dough ball into a 5 inch circle.
Add 2 tbsp. of meat filling into the center of each circle.
Fold half of the dough over the meat filling and press down the edges.
To seal the edges, twist a 1/2 inch section at a time of the dough and press down with your finger. Continue all the way around the empanada. You can also seal the edges by pressing a fork around the edge of the empanada.
Place the empanadas 1 inch apart on a baking sheet sprayed with cooking spray. Place in the fridge for 30 minutes.
Baked Empanadas: Remove the chilled empanadas from the fridge and paint with egg. Bake in oven at 400 degrees for 20 to 25 minutes or until the empanadas are a light golden brown.
Fried Empanadas: Fill a deep saucepan with canola oil to a 2 1/2 inch depth. Heat the oil over medium-high until hot but not smoking. Fry the empanadas until light golden brown and crispy turning over once. Place the cooked empanadas on a paper towel lined plate to drain the oil. * Be very careful while frying the empanadas. The oil will get very hot and can cause severe burns or even a fire. Make sure to keep children away from the stove. The oil can splatter and burn them.
Grilled Empanadas: put them directly on the grill of your campfire for 3-5 minutes depending on its temperature.Remove, let cool down and enjoy!