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Cut the pastry: Roll out both blocks of pastry to 3mm and cut eighteen discs with an 11cm cutter or saucer. Cover with cling film and chill while you make the filling.
Soften and spice: Heat a little olive oil in a saucepan and sweat the onion and garlic gently for about 5 minutes, until soft but not coloured. Add the cumin, cinnamon and paprika and stir until aromatic.
Brown the beef: Add the beef, season, and cook for about 5 minutes until lightly browned. Mix in the olives, oregano, chilli flakes, sugar and chopped egg, taste for seasoning, then leave to cool.
Fill and seal: Spoon about 1 tbsp of filling onto each disc, leaving a 1cm border. Brush beaten egg around half the border, fold over into a half-moon, then crimp the edges and press out any air.
Chill and heat: Chill the empanadas for 20 minutes to firm up. Meanwhile, heat the oven to 180C (160C fan) Gas 4.
Bake: Make a steam hole in the top of each with a skewer, brush with beaten egg, and bake for 18 to 20 minutes until golden brown.
Make the chimichurri: Roughly chop the parsley, garlic and fresh oregano in a small processor, add the rest of the ingredients, and blitz briefly. Season to taste.
Serve: Cool the empanadas on a wire rack and serve warm or cold, with the chimichurri to spoon over or dip into.