#1 Put potatoes in a large pot with water and cover bring to a boil. Reduce heat to medium-low and simmer for about 8 minutes, then drain. Once cool, peel and cut into cubes and set aside #2 Meanwhile, cook the onion and green onions in a skillet with melted butter until softened, for about 5 minutes. Add the bell pepper and cook for an additional 3 minutes. Next add the ground beef cook and stir until browned, about 5 minutes. Season with paprika, cayenne pepper, and salt #3 Remove beef from heat and combine with the potatoes, olives and chopped hard-cooked eggs. Set filling aside to cool, about 20 minutes #4 Preheat the oven to 425 degrees F. Line 2 baking sheets with aluminum foil and lightly grease with olive oil #5 Place an empanada pastry round on a flat surface and lightly wet the edges with warm water. Put a large tablespoon of the filling in the center of the pastry and fold dough over. Use a fork on the edges to seal. Repeat with rest of the pastries. Move the empanadas to the baking sheets and brush with beaten egg #6 Bake 15 to 20 minutes until they're golden brown.