1-Step 1: Prepare the Filling
Heat 2 tablespoons olive oil over medium-low heat. Add 2 chopped white onions (about 4 cups) and cook for 10 minutes, stirring often. Next, add 3 minced garlic cloves and ½ diced red bell pepper, then cook for another 10 minutes with frequent stirring.

Stir in 1 ½ teaspoons chili powder, 1 tablespoon ground cumin, 2 tablespoons sweet paprika, and 1 teaspoon dried oregano; cook for 2 more minutes. Increase heat to medium, add 1 pound ground beef, season with salt and pepper to taste, and cook while breaking it into small pieces until browned. Stir in 1 teaspoon beef bouillon, then remove from heat and transfer to a bowl to cool for 10 minutes.

Finally, mix in 1 bunch finely chopped green onions (green part only), ½ cup chopped green olives, ½ cup fresh chopped parsley, and 3 peeled and finely chopped hard boiled eggs. Cover and chill for at least 1 hour or up to 3 days to let the flavors blend.

2-Step 2: Make the Dough
In a large bowl, combine 4 cups flour and 2 teaspoons salt. Add ½ cup room-temperature butter and 1 beaten egg, then mix well. Gradually add 2 tablespoons oil and ¾ to 1 cup warm water, stirring until the dough forms a ball; add more water if needed.

Place the dough in a greased bowl, cover tightly, and let it rest at room temperature for 1 hour, or refrigerate for up to 1 day (remove from the fridge 20 minutes before use).

3-Step 3: Assemble and Cook
Divide the dough into two pieces and roll each into a large circle about 1/8 inch thick. Cut into 6-inch circles. Place about 2 tablespoons of chilled filling in the center of each circle, moisten the edges with water, fold over to form a semi-circle, and seal by pinching and crimping.

For baking, place on a parchment-lined sheet, brush with egg wash, and bake at 375 degrees Fahrenheit for 25-30 minutes until golden. For frying, chill empanadas for 20 minutes, then fry in hot oil at 365 degrees Fahrenheit for 1-2 minutes per side until golden. This step-by-step approach works for all skill levels, from college students to baking enthusiasts.