Pour a thin layer of olive oil to cover the bottom of a large frying pan or cast iron pan.
Add chopped onions and fry them gently for about 15 mins, stirring often.
Turn up the heat to medium-high, add the minced beef and break up any clumps.
Add the garlic and empanada seasoning, stir and add more olive oil if needed. Fry for 15 minutes, or until the beef has lost its pink colour.
Lower the heat to medium and add the tomato paste. Cook for 2 minutes.
Add the white wine or stock. Cook for a further 15 minutes. Stirring occasionally.
Add the fresh parsley, the drained sultanas and the sliced olives. Cook for a final 5 minutes.
Turn off the heat and add the chopped boiled eggs, plus season the empanada meat mixture with salt and pepper, adjusting according to your taste.
Allow to cool down slightly before assembling the empanadas.