In a large skillet, heat the extra virgin olive oil over medium heat. Add the finely chopped onion and finely chopped green bell pepper, sautéing until both are soft and fragrant, about 5 minutes.
Add the ground beef to the skillet, breaking it apart with a spoon. Season with ground cumin, Kosher salt, freshly ground black pepper, and several dashes of hot sauce to taste. Cook until the beef is browned and fully cooked, about 8-10 minutes.
Once the beef is cooked, stir in the sliced pimento-stuffed green olives, golden raisins, and honey. Mix well and remove the skillet from heat. Let the filling cool while you prepare the dough.
In a large mixing bowl, combine the all-purpose flour and Kosher salt. In another bowl, mix together the unsalted butter and cream cheese until smooth. Add the egg yolks and heavy whipping cream, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until a dough starts to form. Turn it out onto a floured surface and knead gently until smooth and elastic, about 2-3 minutes. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Once the dough is chilled, preheat your oven to 375°F (190°C). On a floured surface, roll out the dough to about 1/8 inch thick. Use a cookie cutter or a glass to cut out circles of dough about 4-5 inches in diameter.
Place about 1-2 tablespoons of the cooled filling in the center of each dough circle. Fold the dough over to create a half-moon shape, pressing the edges together to seal. You can crimp the edges with a fork for a decorative touch.
In a small bowl, beat the egg whites until frothy. Brush the tops of the empanadas with the egg wash for a golden finish.
Arrange the filled empanadas on a parchment-lined baking sheet and bake in the preheated oven for 25-30 minutes or until golden brown.
Remove from the oven and let cool slightly. Serve warm with lime wedges on the side for squeezing over the empanadas. Enjoy every flaky, savory bite!
