Step 1: Sauté the chopped onions in a large skillet over medium heat until translucent and soft, about 8 minutes.
Step 2: Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned. Drain any excess fat if necessary.
Step 3: Stir in the cumin, smoked paprika, salt, and pepper. Remove from heat and let the mixture cool completely. Once cool, stir in the chopped eggs and olives.
Step 4: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 5: Place a dough disc on a clean surface. Put about 1.5 tablespoons of filling in the center. Moisten the edges with a little water, fold in half, and seal using a fork or the traditional repulgue fold.
Step 6: Place the empanadas on the baking sheet and brush the tops with the beaten egg wash. Bake for 20-25 minutes until golden brown.
Step 7: While the empanadas bake, prepare the chimichurri by whisking together the parsley, garlic, olive oil, vinegar, oregano, and red pepper flakes in a small bowl.
Step 8: Serve the hot empanadas immediately with the fresh chimichurri sauce on the side.