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

Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon for about 5-7 minutes. Drain excess fat if necessary.

Add the chopped onion, red bell pepper, and minced garlic to the beef. Sauté for 5 minutes until the vegetables are softened and fragrant.

Stir in the smoked paprika, cumin, salt, black pepper, and beef broth. Simmer the mixture for 3-5 minutes until the liquid has mostly absorbed, leaving a moist but not runny filling. Remove from heat.

Gently fold the sliced green olives and chopped hard-boiled eggs into the beef mixture. Allow the filling to cool completely, about 15 minutes, to prevent the dough from melting during assembly.

Lay the empanada discs flat on a clean surface. Place about 2 tablespoons of the cooled beef filling into the center of each disc, being careful not to overfill.

Fold the dough in half over the filling to create a half-moon shape. Press the edges firmly together, then use a fork to crimp and seal the borders tightly so no filling escapes.

Place the assembled empanadas on the prepared baking sheets, spacing them about an inch apart. Brush the top of each empanada lightly with the beaten egg wash to ensure a beautifully golden crust.

Bake in the preheated oven for 20-25 minutes, or until the empanadas are puffed and golden brown. Let them cool for 5 minutes on the baking sheet before serving warm with chimichurri sauce.