Heat half of the oil in a large pan at medium heat. Then, start cooking the spring onion and garlic. When the onion starts to become translucent, add the bell peppers, cumin, and paprika. Stir until well mixed. Remove the filling and wipe the pan clean. Heat the second half of the oil and add the ground meat. Cook thoroughly. Return the initial ingredients to the pan. Add the green part of the spring onion and season to taste. Let it cool down before you start to fill the dough.
To make the dough: In a large bowl, sieve the all-purpose flour, salt, and baking powder. Using an electric mixer, soften the butter and cream cheese until smooth. Slowly add the white vinegar while mixing. Add the ice water, little by little, until you get a soft dough. Let it rest for 30 min. Roll out evenly into ½ inch sheets. Using a circular cutter, cut the discs for the empanadas. Keep them in trays with parchment paper until use.
To assemble the empanadas: Take one dough disc and add one tablespoon of stuffing at the center. Add 1 tsp (5 gr.) of olives and 1 tsp (5 gr.) of boiled eggs. Close the empanada, making sure it is properly sealed. Arrange on a baking sheet with parchment paper, making sure to give each empanada its own space. Bake at 350°F until golden brown.