Season meat with salt and pepper.
Heat a skillet with a tablespoon of olive oil.
Add onions and cook at low heat until translucent.
Add chopped red pepper, cumin and paprika and sugar, cook for several minutes.
Remove mixture from the skillet and set aside in a bowl.
Add tablespoon of olive oil to the skillet and transfer seasoned meat.
Cook for until browned, occasionally breaking up ground lumps.
Once the meat is cooked, stir in onion & pepper mixture.
Remove from heat and let sit until cool.
Preheat oven to 375° and take out dough to temper at room temperature for 15 minutes.
Once the filling has cooled, add olives and boiled egg. Mix well.
Arrange dough rounds on a non-stick work surface.
Add 2 tablespoons of filling to each round.
With finger or brush, brush water around the edge of the dough rounds.
Fold rounds over the filling and pinch edges to close.
Repeat with each round.
Transfer empanadas onto a parchment-paper lined oven tray.
Place in the oven and bake until golden brown for about 20 minutes. Rotate empanadas half way through.