Heat olive oil over medium-low heat. Add onion and cook for 10 minutes, stirring often.

Add garlic and diced red pepper. Cook for another 10 minutes, stirring often. Add chili powder, cumin, sweet paprika, and oregano. Cook for 2 minutes.

Increase heat to medium and add the ground beef. Season with salt and pepper and cook, crumbling into small pieces, until browned. Stir in beef bouillon.

Remove from heat and transfer mixture to a bowl to cool for 10 minutes. Then, stir in green onion, olives, parsley, and hard-boiled eggs.

Cover and chill mixture for at least 1 hour or up to 3 days.

Add flour and salt to a large bowl and stir to combine. Add egg and butter and stir well to combine. Add oil and warm water and stir until the mixture starts to come together into a dough ball. Add more water if it’s too dry.

Place dough in clean greased bowl and cover tightly. Allow to rest at room temperature for 1 hour.

Divide the dough into two pieces. Roll each piece into a very large circle, about ⅛in thick.

Cut the dough into circles about 6in in diameter for regular size empanadas.

Place about 2 tablespoons of filling in the center of each circle. Moisten the edges with water, fold over and seal the ends by crimping.

Baked Empanadas: Brush with egg wash and bake at 375° for 25-30 minutes until golden brown.

Fried Empanadas: Refrigerate for 20 minutes before frying. Fry in hot oil until golden brown on both sides.