Spicy Ground Beef and Olive Empanadas with Red Pepper Flakes

Preheat oven to 375°F (190°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 5-7 minutes.

Add garlic and cook for another minute until fragrant.

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

Stir in cumin, smoked paprika, oregano, red pepper flakes, salt, and pepper. Cook for 1 minute more.

Remove from heat and let cool slightly. Stir in the chopped olives and hard-boiled eggs (if using).

Place a spoonful of the beef mixture in the center of each empanada disc.

Moisten the edges of the dough with water. Fold the dough over to form a half-moon shape and press the edges firmly to seal. You can also use a fork to crimp the edges.

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.