In a large skillet, heat the olive oil over medium heat.

Add in the onion and cook until it begins to turn translucent about 2-3 minutes.

Add in the ground beef and salt and pepper and cook down until the beef is fully cooked and the onions are tender. Remove from the heat and allow to cool.

In a large bowl with a spatula, mix together the cooked ground beef, bacon, cheese, ketchup, mustard, and Worcestershire sauce until combined.

Preheat the oven to 400 F. Spray a baking sheet with cooking oil and set aside.

On a lightly floured surface, roll out the pie dough (either homemade or store-bought). Cut into circles with a large biscuit cutter.

Spoon ½ teaspoon of the burger mixture into the center of each empanada.

In a small bowl, whisk one egg and using your fingers or a pastry brush, brush a border around the perimeter of the empanada.

Fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed.

You can refrigerate the uncooked empanadas for up to 3 hours.

Transfer empanadas to the prepared baking sheet and bake for 20-25 or until they are golden brown.

Transfer to a platter a serve immediately.