Heat a saucepan over medium heat and add a little olive oil. Sweat onion and garlic gently for about 5 minutes. Add cumin, cinnamon and paprika. Stir until aromatic.
Add beef, season with salt and pepper and stir. Cook for about 5 minutes until lightly browned. Mix in olives, oregano, chili flakes, sugar and eggs. Adjust seasoning to taste at this stage. Leave to cool.
Meanwhile, prepare pastry casing. Cut out 18 discs using a 11 cm cutter (alternatively, use a saucer or a small bowl as a guide to cut out discs).
Spoon about 1 tbsp of beef filling onto each pastry disc, leaving around 1 cm around the edge.
Brush beaten egg around half the border, fold the pastry over and press edges together to seal. Then, crimp the edges. Place the empanadas on a baking tray and chill for 10 minutes.
Preheat the oven to 180c.
Brush empanadas with beaten egg and bake for 18-20 minutes until pastry is golden brown.
Meanwhile, prepare chimichurri sauce. Roughly chop parsley and garlic. Place into a small food processor together with the rest of the ingredients and blitz to combine. Adjust seasoning.
When empanadas are cooked, cool on wire rack for a while. Serve warm.