Brown the ground beef in a skillet over medium high heat. When almost cooked through, add in salt and pepper to taste, the sazon seasoning and the chopped onions. Stir to combine, and continue to cook for an additional 5 minutes.
Preheat the oven to 400 degrees.
In a mixer, combine the egg, apple cider vinegar, cream cheese, almond flour, coconut flour, psyllium husk powder, xanthan gum, baking powder, pinch of salt, garlic powder and onion powder. Beat on high until a thick dough forms, and the ingredients are well combined.
Place the ball of dough in the center of a piece of parchment paper. Place another piece of parchment paper on top of the dough, and roll it out into a thin layer. You do not want the dough to be too thick, but try not to roll it so thin that it tears easily when you work with it.
Use a jar, cup or cookie cutter to cut out circles that are several inches across from the dough. Keep rolling out the dough and cutting new circle shapes until all of the dough has been used.
Place a tablespoon of meat filling in the center of each dough circle, and sprinkle with some queso fresco crumbles.
Place your finger in the beaten egg, and run it along the bottom rim of the dough circle.
Fold the top half of the circle over onto the bottom half with the filling securely in the middle. Pinch the edges of the dough circle closed so that it forms a half circle empanada.
Repeat steps 6-8 until all circles have been filled. You should have enough dough to make 10 small empanadas.
10. Place the filled empanadas on a parchment lined baking sheet, and brush with the egg wash.
11. Bake for 12-15 minutes until golden brown and cooked through.