1. 1. In a large skillet over medium heat, add the ground beef, onion, and garlic. Cook until the beef is browned and the onion is translucent, about 5-7 minutes.

2. 2. Add cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well and cook for another 2 minutes. Remove from heat and let cool.

3. 3. Preheat your oven to 400°F (200°C).

4. 4. On a clean surface, lay out the empanada dough discs. Place a tablespoon of the beef mixture in the center of each disc.

5. 5. Fold the dough over to create a half-moon shape. Seal the edges by pressing with a fork or crimping with your fingers.

6. 6. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.

7. 7. Bake for 20-25 minutes or until golden brown.

8. 8. While the empanadas are baking, prepare the cilantro cream by combining sour cream, cilantro, lime juice, and salt in a bowl. Mix well and set aside.

9. 9. Once the empanadas are done, serve them hot with the cilantro cream on the side.