In a large bowl, combine white flour, wheat flour, and salt.

Cut in chilled, diced butter until the mixture resembles coarse crumbs.

Stir in cold water and knead until the dough forms a ball.

Wrap the dough in plastic and refrigerate for 1-4 hours, or overnight.

Roll out the dough on a lightly floured surface to about 1/4 inch thick.

Cut out 3-6 inch circles from the dough.

Set the dough circles aside.

In a large bowl, mix together sliced black olives, ground lean meat, crushed tomatoes, diced hard-boiled eggs, minced garlic cloves, chopped green onions, optional spices (oregano, coriander, cumin, black pepper, cayenne, chili powder, salt).

Heat olive oil in a large skillet over medium-high heat.

Add the meat mixture to the skillet and cook, breaking it up with a wooden spoon or spatula, until browned (about 4 minutes).

Remove the meat filling from the heat.

Place one empanada disc between two pieces of wax paper.

Roll out the dough slightly to about 7 inches.

Place about 1/3 cup of filling in the center of each empanada disc.

Moisten the edges of the dough circle.

Fold the empanada over the filling and tightly crimp the edges with a fork to seal.

Repeat with the remaining empanadas.

Transfer the empanadas to a parchment paper-lined baking sheet.

Brush both sides of each empanada with olive oil.

Bake in a preheated oven until browned (12-15 minutes).