Heat a skillet over medium heat. Sauté onion, garlic, and bell pepper until softened.
Add ground beef and cook until browned.
Stir in paprika, cumin, salt, pepper, and optional ingredients (eggs and olives).
Remove from heat and let cool slightly.
Assemble the Empanadas:
Roll out the pastry and cut into circles (about 4–5 inches in diameter).
Spoon 1–2 tablespoons of beef filling onto each circle.
Fold the pastry over and seal edges with a fork.
Bake the Empanadas:
Preheat oven to 400°F (200°C).
Place empanadas on a baking sheet lined with parchment paper.
Brush tops with beaten egg for a golden finish.
Bake for 20–25 minutes, until golden brown and crispy.
