Heat a pot on high with a splash of oil. Add chopped onion and red bell pepper, cooking until the onion is clear.

Mix in minced garlic, salt, and pepper, cooking for a minute more.

Add the ground beef and cook until it’s browned.

Stir in chopped tomatoes and season well with paprika, oregano, and cumin. Let it simmer on low for about 25 minutes, stirring occasionally.

Once the filling is ready, remove it from heat and let it cool before mixing in the chopped hard-boiled eggs and olives.

Preheat the oven.

Place a small spoonful of filling on each empanada cover. Fold into a half-moon shape, sealing the edges tightly.

Arrange on a greased baking sheet and bake for 15-20 minutes or until golden brown. Cool slightly before serving.