Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened, about 3 minutes.

Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.

Stir in cumin, smoked paprika, chili powder, salt, and black pepper. Cook for another minute to toast the spices.

Add tomato paste and beef broth, stirring to combine. Simmer for 5 minutes until the mixture thickens slightly.

Remove the skillet from heat and stir in green olives and parsley. Allow the filling to cool completely before proceeding.

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

Roll out the refrigerated pie dough and use a round cutter (about 4-5 inches in diameter) to cut circles.

Place a spoonful of the beef filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.

Brush the empanadas with the beaten egg to ensure a golden finish.

Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

Remove from the oven and let cool slightly before serving.