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Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat olive oil in a skillet over medium heat. Add diced onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
Add ground beef (or preferred protein) and cook until browned. Drain excess fat if needed.
Stir in tomato paste, paprika, cumin, salt, and black pepper. Cook for another 2–3 minutes until fragrant. Remove from heat and cool slightly.
Mix in chopped hard-boiled eggs and olives if using. Add optional cheese or herbs if desired.
Roll out empanada dough if homemade, or separate store-bought discs. Place a spoonful of filling in the center of each.
Fold the dough over to form a half-moon and seal edges by pressing with a fork or twisting. Avoid overfilling.
Place empanadas on the prepared baking sheet. Brush tops with egg wash.
Bake for 20–25 minutes, or until golden brown. Alternatively, fry in hot oil (350°F/175°C) until crisp and golden, about 3–4 minutes per side.
Let cool slightly before serving. Enjoy warm or at room temperature.