Preheat oven to 400 degrees.
Combine meat, cheeses. veggies and seasonings in a mixing bowl.
Gently unroll each piecrust onto a lightly floured surface and roll until thin. Cut out 4 inch rounds, using a cup or cookie cutter.
Place 1 tablespoon of meat and cheese mixture in center of each round. Use your fingers to run water around the edge of the dough round.
Fold dough over and press edges with a fork to seal.
Arrange empanadas on baking sheet. Brush the top of each with the egg and water mixture.
Bake for 15 minutes. Serve with queso dip.
If not using lean beef, be sure to drain the beef after browning. If you don't, your filling may be too greasy.
If you choose to re-roll your dough scraps and make new wrappers, you may want to make them thicker than your original as they may not hold up as well.
You will most likely have leftover filling! Use that for quesadillas, taquitos or stir into queso dip for the best loaded queso you could ever dream of!