1. Cook the ground beef in a skillet over medium heat until it starts to brown.

2. Add diced onion and cook until softened, about 4 minutes.

3. Stir in the minced garlic, paprika, cumin, salt, and pepper. Cook for another minute.

4. Add tomato paste and cook for 2–3 minutes until the mixture is thick and aromatic.

5. Stir in chopped olives or bell peppers if using. Remove from heat and let the filling cool.

6. Roll out your dough or pie crust and cut into 4–5 inch rounds if not using pre-cut discs.

7. Place a spoonful of the cooled filling on one half of each dough circle.

8. Fold the dough over to form a half-moon. Seal edges by pressing with a fork.

9. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

10. Arrange empanadas on the sheet and brush the tops with the beaten egg.

11. Bake for 20–25 minutes or until golden brown and crisp.

12. Let cool slightly and serve warm with your favorite dipping sauce.