Preheat the oven to 350 degrees F (175 degrees C).

Heat the oil in a heavy sauté pan over medium-high heat.

Add the ground beef and cook until browned, about 7 minutes.

Season with salt and pepper.

Add the olives, raisins, carrots, and onions.

Sauté for a couple of minutes until softened.

Stir in the tomato puree and simmer for 10 minutes.

Turn off the heat and let it cool to room temperature before filling the empanadas.

Grease a large baking sheet with nonstick cooking spray.

Unfold one sheet of puff pastry onto a lightly floured surface.

Roll the pastry out to a 1/4- to 1/8-inch thickness.

Using a knife, cut out 4 equal squares measuring 4 1/2-by-5 1/2 inches.

Add 2 tablespoons of the cooled beef mixture to the center of each square.

Brush the edges of each square with some egg wash and fold to shape into triangles.

Crimp the edges with a fork.

Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash.

Bake until golden brown, about 25 minutes.

Serve warm and enjoy the savory goodness of these homemade empanadas!