In a large frying-pan over a high heat, add oil, then the onion and cook until softened (2 mins).Next add the garlic, cumin, paprika, cayenne pepper and cinnamon and cook for 2 mins. Add the beef, breaking it up with a wooden spoon, and cook until a golden brown.Add tomato paste and raisins and simmer for 5 – 10 mins, then stir in the parsley, olives, boiled eggs.Season with salt and pepper and leave to cool a little.
Sprinkle some flour onto a flat work surface and roll out your puff pastry into discs approx 10 cm. Place a heaped tablespoon of filling to one side of the circle (leaving a 1 cm gap around the side and then fold over to make a half-moon shape.Pinch the pastry together on the edges. Place on a baking tray lined with baking paper. Repeat.
Brush the empanadas with a little egg wash and bake for 25 – 30 mins or until golde.Serve (with a salsa verde or chimchurri sauce)