Heat the olive oil in a large skillet over medium heat.

Add the onion and garlic, cooking until softened, about 3-4 minutes.

Stir in the bell pepper and cook for another 2-3 minutes.

Add the ground beef to the skillet and cook, breaking it into small pieces, until browned, about 5-7 minutes.

Stir in the cumin, smoked paprika, chili powder, oregano, black pepper, and salt, mixing well to coat the beef evenly.

Add the tomato paste and beef broth, stirring to combine, and cook for 3-4 minutes until the mixture thickens slightly.

Stir in the green olives and raisins (if using). Remove from heat and let the filling cool completely.

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

Place 1-2 tablespoons of the cooled beef filling in the center of each empanada dough disc.

Fold the dough over the filling to form a half-moon shape, pressing the edges together firmly to seal. Use a fork to crimp the edges for extra security.

Brush the tops of the empanadas lightly with beaten egg to create a golden crust.

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

Remove from the oven and let cool slightly before serving.