Heat a skillet with the olive oil over medium heat. Sauté the onion with the garlic and ginger.
Add the paprika and cumin, and cook for a few seconds to release their flavors and aroma.
Add the ground meat and brown it.
Add the remaining ingredients and cook for about 10 more minutes.
Let the filling cool to room temperature, then refrigerate for 1 hour.

The dough is ready when it pulls away from the sides of the bowl.
If it’s too dry, add a little more water; if it’s too sticky, add a bit more flour.

Punch down the dough and divide it into 4 parts. Roll out each piece on a floured surface and use a round cookie cutter to cut circles for filling with the meat mixture.

Preheat the oven to 400°F (204°C) and bake the empanadas until golden brown.
The empanadas may open slightly in the center as they bake.