Step 1

Heat a heavy skillet on medium on stove. Once heated, add oil. While you wait, dice onion, red pepper, parsley, and capers.

Step 2

Once the oil is heated, add onion to pan and sauté for 5 minutes until softened. Add red pepper and continue cooking, stirring periodically for another five minutes.

Step 3

Add ground beef, and use a wooden spoon to separate the beef as it browns. Add spices as well as the tomato paste, and continue stirring periodically until beef is browned through.

Step 4

Turn off heat, then add capers and parsley. Let empanada mixture cool, then juice the two limes into beef and stir.

Step 5

Set up a work station to assemble empanadas. Make an egg wash by beating an egg with one tablespoon of water in a small bowl.

Step 6

Preheat oven to 400 degrees. Set beef and cheese on the far left, then a surface to assemble the wonton wrappers, a small bowl with water to seal the empanadas, the pan to set your completed empanadas, and finally your egg wash bowl.

Step 7

Place the wonton wrapper on a flat surface, ensuring that you keep the remaining wrappers fresh by placing a lightly dampened towel over them. Add a dollop of the beef mixture, about 2 teaspoons if you're using the small wonton wrappers and 1 1/2 tablespoons if you use the larger egg roll wrappers, placing it in the lower third of the wrapper. Sprinkle the top with cheese.

Step 8

Dip your fingers into the water and trace around the lower half of the wrapper where there is no meat or cheese. Quickly fold the top half of the wrapper over and seal, starting in the center and pushing your way out. Use a knife to cut away the extra wonton wrapper dough.

Step 9

Place the empanada on a baking sheet, then brush with egg wash.

Step 10

Bake for 15 minutes until they are golden brown and crispy. Serve immediately while still warm.