In a large sauté pan, sear beef in a single layer with olive oil on medium-high heat. Sear in batches to avoid steaming, stirring occasionally. Transfer to a medium mixing bowl. Add butter and onion to pan; simmer for 3 minutes until onions become transparent. Add garlic, cumin, cumin seeds, pepper flakes, salt and pepper. Simmer an additional 3 to 4 minutes. Combine beef with onion mixture. Stir in green chilies and cilantro. Refrigerate. Preheat oven to 375°. Using a rolling pin, roll dough into 2 large rectangles; dust with flour as needed. Cut eight 4-inch circles from each half. Put 1/3 cup of empanada mixture in each half-circle. Use water on the edge as needs to seal. Place on a sheet tray. Bake approximately 25 minutes until golden brown.
Recipe provided by the Certified Angus Beef® brand.