While the dough is chilling, it is time to prepare the filling.
In a large skillet, heat the olive oil over medium-high heat.
Season the ground beef with ½ tsp of Kosher salt.
When the skillet is hot, add the ground beef and cook, stirring relatively infrequently, until the ground beef is browned and about 70% cooked through, or roughly 4-5 minutes.
Add the diced onion, red bell pepper, and minced garlic to the skillet, and cook for an additional 4-5 minutes, or until the vegetables are tender.
Add the paprika, cumin, coriander, and cayenne pepper to the skillet, and stir to combine.
Add the green olives, raisins, and chopped hard-boiled eggs to the skillet, stirring to distribute the ingredients evenly.
Season the filling to taste with Kosher salt and freshly-ground black pepper, and set it aside to cool slightly while you prepare your chilled dough.
Preheat your oven to 375F.
Remove the chilled dough from the refrigerator, and roll it out on a lightly floured surface to a thickness of 1/8 inch using a flat rolling pin.
Using a circular cookie cutter or a small bowl, cut circles out of the dough that are approximately 5-6” in diameter.
Spoon a small amount of the filling you prepared earlier onto each circle of dough, leaving a ½” border around the edge of the dough where there is no filling.
*Try to avoid overfilling the empanadas at this stage.
Fold the dough over the filling to create a half-moon shape, and use a fork to crimp the edges of the empanada closed.
Repeat this process with the remaining dough circles and filling.
Place the filled empanadas carefully on a baking sheet that is lined with parchment paper.
Brush the empanadas with a light layer of egg wash.
Bake the empanadas in the oven for roughly 15-20 minutes, or until the empanadas are a perfect golden-brown color and the dough is cooked through.
Remove from the oven, and allow the empanadas to cool at room temperature for 10 minutes.
Serve and enjoy while the empanadas are still warm from the oven.