Cook ground beef, onion, and garlic until beef is browned and vegetables are softened; drain any excess fat.

Stir in cumin and red pepper and cook for 1 minute.

Stir in chopped olives and tomato sauce; set aside to cool.

In a large bowl, stir together flour and salt.

Cut in shortening until the mixture resembles cornmeal.

Add the beaten egg and 1/2 cup of water; stir until well combined.

Turn the dough onto a lightly floured surface and knead for 10-12 strokes.

Divide the dough in half.

Roll one portion of the dough to 1/8 inch thickness.

Cut into 3-inch rounds; re-roll scraps and cut enough to total 18 rounds.

Repeat with the remaining dough portion.

Place 1 rounded teaspoon of filling in the center of each round.

Moisten the edges of the dough with water.

Fold in half, sealing the edges with a fork.

Prick the dough with a fork and place on an ungreased baking sheet.

Stir together the remaining egg and 1 tablespoon of water; brush over the empanadas.

Bake at 425°F (220°C) for 15-18 minutes until golden brown.

Alternatively, deep-fry until golden brown.