Sweat the aromatics: Heat the olive oil in a large frying pan over a medium heat. Add the diced onion and cook for 5-7 minutes until it becomes translucent and soft, and you can smell its sweet, savoury aroma. The edges should just start to turn a light golden colour.

Brown the mince: Add the beef mince to the pan, breaking it up with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until it is no longer pink and you hear a satisfying sizzle. You'll see the colour change from pink to a rich, deep brown, and the bottom of the pan will have some lovely browned bits (the fond).

Build the flavour: Stir in the minced garlic, diced red pepper, cumin, paprika, and oregano. Cook for another 2 minutes until the garlic is fragrant and the pepper has softened slightly. The kitchen will smell wonderfully warm and spiced at this point.

Simmer the filling: Add the tomato purée and beef stock, stirring to combine and scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 5-7 minutes, until the liquid has mostly evaporated and the filling looks thick and glossy, not watery. Stir in the chopped olives and hard-boiled eggs (if using), then season with salt and pepper. Remove from the heat and allow it to cool completely before assembling. This is crucial.

Assemble the empanadas: Preheat your oven to 200°C (180°C fan). Line a baking sheet with baking paper. Place a heaped tablespoon of the cooled filling in the centre of each empanada disc. Brush the edges of the disc lightly with water. Fold the disc over to create a half-moon shape and press the edges firmly to seal. You can crimp the edges with a fork for a decorative finish.

Bake to golden perfection: Place the assembled empanadas on the prepared baking sheet, leaving a little space between each. Brush the tops with the beaten egg wash. Bake for 20-25 minutes, or until they are puffed up and a deep, glossy golden brown. You'll hear a faint crackle when you tap the top, and the pastry should feel firm and flaky to the touch.

Rest and serve: Allow the empanadas to rest on the baking sheet for 5 minutes before serving. This helps the pastry set and prevents the filling from burning your mouth. The aroma of the spiced beef and flaky pastry will be irresistible.