Empanada Bites with Dipping Sauces (Chimichurri, Salsa Criolla, Aioli)

**Prepare the Beef Filling:** Heat a skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat. Add diced onion and green bell pepper and cook until softened, about 5 minutes. Stir in smoked paprika, cumin, salt, and pepper. Remove from heat and stir in chopped hard-boiled eggs and green olives. Let cool slightly.

**Prepare the Chicken Filling:** In a bowl, combine shredded chicken, softened cream cheese, and shredded cheddar cheese. Mix well. Season with salt and pepper to taste.

**Prepare the Spinach & Cheese Filling:** In a bowl, combine chopped spinach, ricotta cheese, a pinch of nutmeg, salt, and pepper. Mix well.

**Assemble the Empanadas:** Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

Place a small amount (about 1-2 teaspoons) of your chosen filling in the center of each empanada disc. Do not overfill.

Fold the dough over to form a half-moon shape. Seal the edges by pressing firmly with your fingers or using a fork to crimp the edges. This is very important to ensure that they do not open during baking.

**Egg Wash:** In a small bowl, whisk together the egg and water. Brush the tops of the empanadas with the egg wash.

**Bake:** Arrange the empanadas on the prepared baking sheets. Bake for 15-20 minutes, or until golden brown.

**Prepare Chimichurri:** In a small bowl, combine parsley, garlic, olive oil, red wine vinegar, and salt and pepper to taste. Let it sit for at least 15 minutes to allow flavors to meld.

**Prepare Salsa Criolla:** In a small bowl, combine red onion, red bell pepper, parsley, red wine vinegar, olive oil, salt and pepper. Let sit for at least 15 minutes.

**Prepare Aioli:** In a small bowl, combine the mayonnaise, minced garlic, and lemon juice. Stir well and season with salt and pepper to taste.

**Serve:** Let the empanadas cool slightly before serving. Serve warm with chimichurri, salsa criolla, and aioli for dipping.