1 1/2 lbs. ground beef
1/2 cup FRENCH'S® Classic Yellow® Mustard
1/2 cup FRENCH'S® Tomato Ketchup
1/2 cup dill pickle relish
1 cup chopped tomato
1 cup shredded American cheese
2 packages 11.6 oz. (12 piece) empanada dough
BROWN ground beef in large skillet; drain. Return to skillet.
STIR in Mustard, Ketchup and relish and bring to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes. Stir in tomato.
PLACE about 2 tablespoons mixture on one half of dough round. Top with a spoonful of cheese. Fold over to form a half moon. Using a fork, press edges tightly together to seal.
HEAT oil in a deep fryer to 375°F. Fry the empanadas until golden brown, 2 to 3 minutes. Remove and drain on paper towels. Repeat with remaining empanadas.
To bake fresh empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 10 to 15 minutes.