Lamb Empanadas Tucumanas with Hard-Boiled Egg

**Prepare the Filling:** Heat olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper and cook until softened, about 5-7 minutes.

Add the ground lamb to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess grease.

Stir in the cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for another minute to release the flavors.

Pour in the beef broth and bring to a simmer. Reduce heat and cook for 10-15 minutes, or until most of the liquid has evaporated. The filling should be moist but not watery.

Remove the skillet from the heat and let the filling cool slightly. Stir in the chopped hard-boiled eggs, green onions, green olives, and raisins (if using).

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

On a lightly floured surface, place one empanada dough disc. Spoon about 2-3 tablespoons of the lamb filling into the center of the disc.

Moisten the edges of the dough with water or egg wash. Fold the dough over to form a half-moon shape. Press the edges firmly to seal. You can crimp the edges with a fork for a decorative touch.

Place the assembled empanada on the prepared baking sheet. Repeat with the remaining dough and filling.

Brush the tops of the empanadas with the beaten egg wash for a golden-brown finish.

**Bake the Empanadas:** Bake in the preheated oven for 25-30 minutes, or until golden brown and the dough is cooked through.

Let the empanadas cool slightly before serving. Enjoy hot!