In a heavy skillet, sauté the ground beef until almost browned.

Add the chopped onion, red bell pepper, and aji chilies (or jalapenos if substituting).

Continue to sauté until the onions are soft.

Add the finely diced cooked potato.

Cook for an additional minute.

Pour off any accumulated fat.

In a large bowl, combine the remaining ingredients: green olives, capers, raisins, dry sherry, ground paprika, fresh parsley, hard-boiled eggs, salt, and freshly ground black pepper.

Add the sautéed meat mixture to the bowl and mix well to combine.

Fill your favorite empanada dough with the filling.

Bake or fry the empanadas as you prefer.