Preheat Your Oven: Preheat your oven to 375°F (190°C).

Cook the Beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until brown, breaking it up as it cooks.

Add Vegetables and Spices: Throw in the chopped onion, minced garlic, and bell pepper. Sauté until the veggies are tender. Stir in the paprika, cumin, oregano, and a pinch of salt and pepper.

Incorporate Remaining Ingredients: Mix in the diced tomatoes, green olives, raisins (if using), and tomato paste. Let it simmer for about 10 minutes, allowing the flavors to meld together. Adjust seasoning if needed.

Prepare Dough: Roll out the pie dough on a lightly floured surface. Cut into 4-5 inch circles using a cookie cutter or a glass.

Assemble Empanadas: Put a spoonful of the beef mixture in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges with a fork to seal.

Add Egg Wash: In a small bowl, beat the egg with a tablespoon of water. Brush the tops of the empanadas with the egg wash to give them a beautiful golden color when baked.

Bake: Place the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown.