Beef Empanadas

Start by submerging potatoes in a large container and covering them with water; heat the mixture until it reaches a rolling boil. Lower the temperature to a moderate level and let it simmer for approximately 8 minutes, or until they are just tender. Remove from heat and drain the water using a strainer.

While waiting for the potatoes to cool, melt butter in a large pan over medium heat and sauté onions and green onions until they become soft, taking around 5 minutes. Add bell pepper to the pan and cook for an additional 3 minutes, stirring occasionally. Introduce ground beef into the mixture and stir constantly until it turns brown, approximately 5 minutes. Season with paprika, cayenne pepper, and salt to taste.

Remove the beef mixture from heat; add potatoes and olives to the pan. Stir in chopped hard-cooked eggs, which have been cooled enough to handle, and set the filling aside for about 20 minutes.

Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line two baking sheets with aluminum foil and lightly grease them with olive oil for easy cleanup.

Place an empanada pastry round on a flat surface and moisten the edges with warm water. Place a large spoonful of cooled filling in the center and fold the dough over to form a triangle or square shape. Seal the edges by pressing with a fork, making sure they are tightly closed.

Repeat this process with the remaining pastry rounds and filling. Transfer the empanadas to the prepared baking sheets and brush them with a beaten egg for added flavor.

Bake in the preheated oven until golden brown, taking around 15 to 20 minutes.