Instructions:

• In a large mixing bowl, combine 2 1/2 cups of all-purpose flour and 1/2 teaspoon of salt. Gradually mix in 1/2 cup of olive oil and 1/2 cup of cold water until a dough forms. Knead lightly until smooth, then cover with a cloth and let it rest for about 30 minutes.
• In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until softened. Stir in the ground beef, cooking until browned. Add 3/4 teaspoon of salt, 1/2 teaspoon of ground black pepper, and 1 teaspoon of sweet paprika. Mix in the diced tomatoes, minced garlic, chopped green olives, and parsley. Cook for an additional 5-7 minutes until well combined. Remove from heat and let cool slightly.
• On a floured surface, roll out the rested dough to about 1/8-inch thickness. Use a cookie cutter or glass to cut out circles, approximately 4-5 inches in diameter.
• Place a generous tablespoon of filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal. You can crimp the edges with a fork for a decorative touch.
• Preheat your oven to 375°F (190°C). Place the empanadillas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a beautiful golden finish.
• Bake in the preheated oven for 20-25 minutes, or until golden brown. Keep an eye on them, as baking times may vary.
• Remove the empanadillas from the oven and let them cool slightly before serving. Enjoy them warm with your favorite dipping sauces or on their own!