Using a slotted spoon, remove the eggs from the pot and place them in an ice bath in a large bowl. Cooling the eggs in cold water will halt the cooking process and make handling the eggs easier when peeling.

When the eggs are completely cool to room temperature—about fifteen minutes—gently tap the egg on the counter or table to crack the peel. Tap the top end of the egg and the bottom end before tapping the egg's sides to break up the eggshell.

Carefully peel the egg, starting from the wide bottom end of the egg to break the air pocket between the egg and the shell. Then, gently peel off the shell to avoid breaking the egg whites. Pat, dry with a paper towel, and places them into a bowl. Using a knife, cut them into quarters, cover them with plastic wrap, and store them in the refrigerator until ready to use.

In a large nonstick pot, combine beef, 2 tablespoons olive oil, water, beef bouillon, black pepper, red pepper flakes, and garlic; stir and bring to a simmer over medium-high heat.

Reduce heat to low, cover, and simmer, occasionally stirring, until beef is tender for about 1 hour. Remove lid, and increase heat to high until and let dry up to a juicy but dry look for about 3 to 5 minutes.

Add the onions and cook until softens, about 10 to 15 minutes. Add the paprika and cook for another 10 minutes to eliminate any excess liquid; the mixture should be moist but not runny. Taste and adjust seasoning if needed.

Next, transfer the meat mixture into a large mixing bowl and let it cool to room temperature, then cover and refrigerate until the next day.

On an un-floured flat work surface, roll out the dough into a ⅛ inch thick sheet; let the dough rest for 10 minutes. Then, cut out the disc using 8'' inches round cutter; depending on how large you prefer, I use an 8'' glass lid.

Then, gather the scraps, add to the rest of the dough, and roll out another batch of circles; repeat with the rest of the scraps. Cover the discs with cling film and chill while you prepare the filling or if not used immediately, use wax or parchment paper to separate the stack and refrigerate or freeze to use later.

Position 2 racks in the middle of the oven and preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment and dust with cornmeal; set aside.

Spoon about 2 spoonfuls of beef mixture in the center of each empanada disc, leaving a 1-inch border around the edge. Place a quarter of a hard-boiled egg, olives, and raisins on top; avoid reaching the edges with the filling because oiliness will prevent a good seal.

Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger around half the border, then fold the end of the dough in half over the filling; be sure to get the air out around the filling.

Then, fold the sides and the center of the empanada to form a rectangle. Press the tips with your finger and brush the surface with the rest of the egg mixture on top. Puncture the center of the empanadas with a toothpick.

Place the Chilean Empanadas as done in a single layer on the parchment-lined baking sheet. Repeat with the remaining rounds and filling. Let the Chilean Empanadas rest in the fridge until you're ready to bake for up to 3 hours.

In a small bowl, lightly beat the egg yolk (do not beat until ready to bake) with 1 tablespoon of heavy cream, whole milk, or water, and a pinch of salt and sugar.

Lightly brush the top of the beef empanadas with the egg mixture; this will give them a nice golden glow when they bake.

Bake for about 20-25 minutes, until golden on top. Remove from the oven and serve the Chilean Empanadas immediately. Enjoy!