1. Mix Dry Ingredients: In a large bowl, whisk together the gluten free flour blend, sugar, and kosher salt.

2. Mix Wet Ingredients: In a separate small bowl, whisk together the cold buttermilk and the egg. Set aside.

3. Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender (or a box grater) to cut the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter remaining.

4. Form Dough: Pour the buttermilk mixture into the flour mixture. Stir slowly until the dough begins to come together in clumps. Switch to using your hands to gently knead and form the dough into a cohesive ball. *Do not overwork.*

5. Chill: Wrap the dough ball tightly in plastic wrap and refrigerate for at least 30 minutes (or overnight).

6. Make Filling: While dough chills, melt 1 tablespoon butter in a skillet over medium heat. Add the diced onion and sauté until softened. Add the ground beef, garlic, oregano, paprika, cumin, salt, and pepper. Cook until beef is browned. Drain excess fat.

7. Finish Filling: Stir in the ketchup and cook for another minute. Remove from heat and stir in the shredded cheese. *Let the filling cool completely before assembling.*

8. Preheat: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

9. Roll & Cut: Lightly flour a surface. Roll the chilled dough out to about 1/8-inch thickness. Use a 3-inch or 4-inch round cutter (or a glass) to cut circles. Re-roll scraps as needed.

10. Assemble: Place about 1 tablespoon of the cooled filling in the center of each dough circle. Brush one edge with a little egg wash. Fold the dough over to create a half-moon shape.

11. Seal: Crimp the edges with a fork to seal tight. Cut a small slit in the top of each empanada to let steam escape.

12. Bake: Place empanadas on the prepared baking sheets. Brush the tops generously with the remaining egg wash. Bake for 20–25 minutes, until golden brown and flaky.