Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart with a spatula, about 5-7 minutes.

Add the diced onion and shredded carrots to the skillet and cook for another 3 minutes until softened.

Stir in the soy sauce, brown sugar, sesame oil, garlic, and ginger, cooking for 2-3 minutes until the liquid has mostly evaporated and the meat is coated in a sticky glaze.

Remove the skillet from the heat, stir in the green onions, and let the filling cool completely to room temperature so it does not melt the dough.

Once cooled, mix the shredded mozzarella cheese into the beef mixture.

Place about 2 tablespoons of filling into the center of each empanada disc.

Fold the dough over to create a half-moon shape and press the edges firmly with a fork to seal or crimp them with your fingers.

Arrange the empanadas on the prepared baking sheet and brush the tops generously with the beaten egg.

Sprinkle sesame seeds on top for garnish if desired.

Bake for 18-20 minutes, or until the pastry is puffed and golden brown.

Allow the empanadas to cool for 5 minutes before serving warm with a side of spicy mayo or extra soy dipping sauce.