In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.

Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.

Stir in the jalapeño, ground cumin, smoked paprika, chili powder, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld.

Fold in the cooked diced potatoes and fresh cilantro. Mix well and remove from heat. Allow the mixture to cool slightly.

Preheat your oven to 400°F (200°C) if baking. If frying, heat oil in a deep skillet or pot over medium-high heat.

On a clean surface, lay out the empanada dough. Place a heaping tablespoon of the beef filling in the center of each circle.

Moisten the edges of the dough with water, then fold over to create a half-moon shape. Press the edges firmly to seal, crimping with a fork for a decorative touch.

For baking: Place the empanadas on a parchment-lined baking sheet. Brush the tops with the beaten egg. Bake for 20-25 minutes, or until golden brown.

For frying: Carefully lower the empanadas into the hot oil, a few at a time. Fry until golden brown, about 3-4 minutes per side. Drain on paper towels.

Serve warm with your favorite dipping sauce or salsa.