Heat the olive oil in a large skillet over medium heat. Add the chopped onions and cook until softened and translucent, about 5-7 minutes.

Add the minced garlic and ground beef to the skillet. Cook, breaking up the meat with a wooden spoon, until browned and fully cooked.

Stir in the cumin, paprika, oregano, salt, and black pepper. Remove the skillet from heat and allow the mixture to cool slightly (this prevents the dough from getting soggy).

Once the meat mixture is warm but not hot, gently fold in the chopped hard-boiled eggs and green olives.

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Lay out the empanada discs on a clean surface. Place approximately 2 to 3 tablespoons of the filling in the center of each disc.

Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal.

Crimp the edges with a fork or use your fingers to twist and fold the edge (repulgue) to ensure the filling stays inside.

Place the formed empanadas on the prepared baking sheet. Whisk the remaining raw egg in a small bowl and brush the tops of the empanadas for a golden finish.

Bake for 20-25 minutes, or until the pastry is golden brown and flaky. Let them cool for 5 minutes before serving.