1. Place a pot with a little oil over high heat. When hot, add the onion and bell pepper. Cook it until the onion is transparent, add the garlic and salt and pepper everything.
2. Add the meat and cook until sealed. Then add the tomato and season to taste. Let cook for about 25 minutes or until most of the water has evaporated. Be sure to stir so that the preparation does not stick.
3. Remove the filling from the heat and wait for it to cool. Add the chopped egg and chopped olives.
4. To assemble the empanadas, place a little filling on the lid. Fold it in half and repulge it to close it. Take to the oven in a greased fountain for about 15 or 20 minutes or until golden.
