In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.

Add the beef cubes to the skillet and cook until they are browned on all sides.

Stir in the red bell pepper, cumin, paprika, salt, and pepper. Cook for another 5-7 minutes until the beef is tender.

Remove the skillet from heat and let the mixture cool slightly. Stir in the chopped olives and hard-boiled eggs.

Preheat your oven to 200°C (400°F).

On a clean surface, take one empanada dough disc and place a spoonful of the beef mixture in the center.

Fold the dough over to form a half-moon shape and seal the edges by pressing down with a fork.

Repeat with the remaining dough discs and filling.

Place the empanadas on a baking sheet lined with parchment paper and brush the tops with the beaten egg.

Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.

Remove from the oven and let cool slightly before serving.