1/2 medium onion, finely chopped
1 tablespoon olive oil
1 garlic clove, finely chopped
3 tbsp of adobo spice (if you can’t find, it is garlic, cumin, pepper, salt, oregano but I’ve found adobo readily available)
2 tablespoons raisins (optional)
1 1/2 tablespoons chopped pimiento-stuffed olives
1 (14-ounce) can diced tomatoes in juice, drained, reserving 2 tablespoons juice
1 package frozen empanada pastry disks, thawed (I couldn’t find so I just used 2 pie crust doughs and it was great)
Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add adobo spices, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.
Add raisins, olives, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Stir in hard boiled egg and turn off heat to cool.
Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk. (I used 1 cup measuring cup to cut circles into pie dough, it was much less than 3 tablespoons of meat mixture.) Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner.
Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Lightly brush empanadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25 minutes. Transfer empanadas to a rack to cool at least 5 minutes.
Serve warm or at room temperature with zesty lime sour cream (mix with sour cream with zest of lime).