To make the filling, place a large skillet over medium heat with a little olive oil. Add the chopped onion and garlic and cook for 3 minutes, stirring constantly with a spatula.

Add the ground beef and cook for 3 more minutes until the meat has released a little of its juices and is almost done.

Add a little more oil if necessary and then season with salt, pepper, cumin, oregano and paprika.

Add the tomato sauce with the white vinegar, mix very well and cook for 2 more minutes so that all the flavors integrate. Remove the pan from the heat.

Finally, add the hard-boiled egg dices with the olives and mix until they are integrated into the whole mixture. Rectify the flavor and add a little more salt if necessary. Wait for it to cool down a little before making the empanadas.

Meanwhile, to make the dough circles, if it the dough is homemade, place it on a clean, lightly floured surface. Roll it out with a rolling pin until it is 2-3 mm thick.

Once the dough is well stretched, cut it with a round cookie cutter or a glass with a diameter of approximately 10-12 cm. Gather the excess dough, roll it out again and cut it until you have about 20 discs of dough. Refrigerate the dough discs for 20 minutes.

Preheat the oven to 392º F (200° C). Remove the dough discs from the refrigerator, fill each one with about 2 tablespoons of the beef mixture and close them in half to form the empanadas, making any kind of folding you prefer on the edges (it can be only with a fork or the traditional one made by rolling the dough).

Once all the empanadas are ready, place them on a large baking sheet greased with a little butter. With a sharp knife, make a small opening 0.5 cm long on one side or on the middle so that the smoke can escape a little and the empanadas do not explode in the oven.

Finally, brush the empanadas with the beaten egg and bake them at 392º F (200° C) for 20-25 minutes until golden brown.