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Preheat oven at 180 ̊C and line a baking tray with baking paper.
Heat a drizzle of oil in a large pan over a medium heat and cook onion and garlic for 2 minutes. Add mince and cook for 5 minutes or until browned.
Season with salt and add herbs, spices and cook for a further minute.
Add crushed tomatoes, tomato paste and jalapeños and simmer for around 5 minutes. Set mixture aside to cool whilst making the dough.
Combine flour and salt together in a large bowl. Add yogurt and oil and mix until just combined.
Turn dough out onto a floured surface and knead for about 2 minutes.
Sprinkle extra flour onto the surface and roll dough out to a thin layer. Using a large glass, cut up to 12 circles. Spoon onto each circle about 1 Tbsp of beef mixture and 1 Tbsp cheese. Fold over dough and crimp with a fork to seal.
Brush each empanada with egg wash and place on the prepared tray. Cook for 20-25 minutes.
Allow to cool for 5 minutes before serving with your favorite yogurt dipping sauce.
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