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

In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up into small crumbles, about 5-7 minutes.

Drain any excess fat, then add the minced garlic, ginger, soy sauce, brown sugar, and sesame oil. Stir well to combine.

Simmer the mixture for 3-5 minutes until the sauce has thickened and coated the beef, and most of the liquid has evaporated. Stir in the green onions and remove from heat to cool slightly.

Lay out the thawed empanada discs on a clean surface. Place about 2 tablespoons of the beef mixture into the center of each disc.

Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork or twist the edges for a decorative finish.

Arrange the empanadas on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with sesame seeds.

Bake for 20-25 minutes, or until the pastry is golden brown and flaky. Serve warm.