Beef Enchilada Empanadas

Step 1Position racks in the upper and lower thirds of the oven; preheat to 375°F. Line 2 baking sheets with parchment paper.

Step 2Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped red onion and cook until it starts to soften, about 2 minutes. Add the beef, season with 3⁄4 teaspoon salt and cook, breaking up the meat with a wooden spoon, until cooked through and browned, 3 to 5 minutes.

Step 3Sprinkle the flour over the beef and continue cooking, stirring, for 1 minute. Stir in the enchilada sauce and chiles. Bring to a simmer and cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove the pan from the heat and let cool slightly, about 5 minutes. Stir in the cheese.

Step 4Roll out each empanada wrapper into a 5-inch round. Brush the beaten egg on the outer edges of each wrapper, then spoon about 1 1/2 tablespoons of the beef filling onto each, just off-center. Fold the wrappers in half to enclose the filling. Use a fork to crimp the edges to seal well.

Step 5Arrange the empanadas on the prepared baking sheets, about 1 inch apart. Brush the tops with more beaten egg. Bake until golden brown, switching the pans halfway through, about 30 minutes.

Step 6Meanwhile, whisk the lime juice, pepper, and the remaining 2 tablespoons olive oil and 3⁄4 teaspoon salt in a large bowl. Add the slaw mix, cilantro, and sliced red onion and toss to coat. Serve with the empanadas.