Picadillo Empanadas with Green Olives and Raisins

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

Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.

Add garlic and cook for 1 minute more, until fragrant.

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

Stir in diced tomatoes, tomato paste, green olives, raisins, cumin, oregano, smoked paprika, beef broth, salt, and pepper.

Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the sauce has thickened slightly. Taste and adjust seasonings as needed.

Let the filling cool slightly before assembling the empanadas.

On a lightly floured surface, gently stretch or roll out each empanada disc to slightly enlarge it.

Place a generous spoonful of picadillo filling in the center of each disc. Don't overfill.

Fold the dough over to form a half-moon shape. Press the edges firmly together to seal. Crimp the edges with a fork for a decorative touch and to ensure a good seal.

Place the empanadas on the prepared baking sheet.

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

Bake for 20-25 minutes, or until golden brown.

Let cool slightly before serving. Enjoy!