Step 1

Pre-heat oven to 350°F. Prepare a baking tray with a silicone mat, parchment paper, or aluminum foil and set aside.

Step 2

Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it us with a spoon or rubber spatula, about 10 minutes.

Step 3

Add onions and green peppers and cook until soft, about 5 minutes more.

Step 4

Stir in tomato sauce, cumin, cayenne, garlic, oregano, sliced olives, salt, and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.

Step 5

Remove and set aside until cool enough to handle.

Step 6

Spoon about 2 heaping tablespoons of meat mixture into the middle of the empanada wrapper, fold in half to form a half-moon; moisten the edges with water and pinch to seal or crimp edges with a fork.

Step 7

With a pastry brush, lightly brush egg wash over the top side of the empanada dough. This encourages browning.

Step 8

Place empanadas on a foil-lined sheet pan sprayed lightly with non-stick cooking spray. Bake Empanadas until crisp and golden brown, about 20 to 30 minutes.