Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.Repeat with remaining rounds (you’ll get about 12 empanadas on each tray). Remove plastic and transfer empanada to a parchment-lined sheet tray, spacing 1" apart.
Using plastic divider to help you, fold round over filling and pinch edges to seal. Brush water around half of outer edge of each round. Remove 6 rounds from package, keeping plastic divider underneath, and arrange on a work surface. Let dough sit at room temperature 15 minutes to temper.
Transfer to a medium bowl, cover, and chill at least 3 hours. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes taste and season with salt and black pepper, if needed. Add chicken stock and reserved beef along with any accumulated juices to pot. Add cumin, paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. oil, stirring, until tender but not browned, 6–8 minutes season with salt and black pepper.
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