Place the beef in a skillet and cook and stir over medium heat until no longer pink and the meat is crumbly. Drain excess fat; mix in the flour. Add all remaining ingredients, except the puff pastry and egg wash. Bring to a simmer and cook until the water has almost evaporated. Remove from the heat and cool to room temperature. Line a large baking sheet with parchment. Lightly flour a work surface. Cut the pastry in half. Roll 1 of the halves to a 1/8-inch in thickness. Cut the dough into rounds with a 3-inch round cookie cutter, you should get 12 to 15. Brush the edges of each round with the egg wash. Place a heaping a tsp. of the filling in the centre of each round. Fold the pastry over the filling and crimp the edges to seal. Place the empanadas on the prepared baking sheet. Brush the tops with egg wash. Poke the top of each empanada with a fork a few times to allow steam to escape. Repeat with the remaining pastry and filling. Chill the empanadas in the fridge for 30 minutes. Set the oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Bake the empanadas for 15 to 20 minutes, until puffed and golden.