Preheat Oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Cook Vegetables: In a skillet, heat a little oil over medium heat. Sauté the onion and bell pepper for 5–7 minutes, until softened.
Brown the Beef: Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat.
Season the Mixture: Stir in cumin, paprika, oregano, salt, and pepper. Mix well.
Add Flavor Boosters: Stir in the chopped olives and hard-boiled eggs. Remove from heat and let cool slightly.
Assemble Empanadas: Roll out dough on a flat surface. Cut into 4–5-inch circles. Spoon filling into the center of each circle. Fold over into a half-moon shape and crimp edges to seal tightly.
Bake: Arrange on the prepared baking sheet. Brush tops with beaten egg for a golden finish. Bake for 20–25 minutes, or until golden brown and crispy.
Serve: Allow to cool for a few minutes before serving warm.
Serving and Storage Tips
