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

Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.

Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned. Drain excess fat if necessary.

Stir in the minced garlic, cumin, paprika, red pepper flakes, salt, and black pepper. Cook for another 2 minutes until fragrant.

Remove the skillet from heat and stir in the chopped olives, hard-boiled eggs, and scallions. Let the filling cool slightly.

Place a spoonful of the beef mixture into the center of each empanada 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 fold them over in a rope pattern to secure the filling.

Place the empanadas on the prepared baking sheet. Whisk the raw egg with a splash of water and brush over the tops.

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