Heat a large skillet over medium-high heat. Add ground beef and cook 6-8 minutes, breaking into small crumbles until no pink remains. Drain excess fat, leaving 1 tablespoon in the pan. Add diced onion and bell pepper; cook 4 minutes until softened.
1 lb ground beef, 1 medium onion, 1 medium green bell pepper
Stir in cumin, paprika, salt, and pepper. Cook 1 minute until fragrant. Remove from heat and fold in chopped eggs and olives if using. Transfer to a shallow dish and chill 10 minutes until cool enough to handle.
1 tsp cumin, 1 tsp paprika, 1 tsp salt, 0.5 tsp black pepper, 2 pieces hard-boiled eggs, 0.25 cup green olives
Place one dough disc on a clean surface. Spoon 2-3 tablespoons filling onto the lower half, leaving a ½-inch border. Brush edges with beaten egg. Fold the top half over to form a half-moon. Press edges firmly with a fork to seal, creating deep ridges.
12 pieces empanada dough discs, 1 piece egg
Set air fryer to 370°F and preheat for 5 minutes. Arrange empanadas in a single layer with 1-2 inches between each. Brush tops lightly with remaining egg wash. Cook in batches if needed to avoid crowding.
1 piece egg
Air fry empanadas for 10-12 minutes without opening basket. Dough should be golden brown and crisp. Check internal temperature reaches 160°F. Let rest 5 minutes before serving to allow filling to set.
