Separate the 3 large eggs: place the 3 egg whites in a small bowl and set aside; reserve 2 egg yolks in a separate small bowl for the egg wash (you will have one yolk left over if you choose to save it).

Make the filling: Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add 1 cup finely chopped onion and 1 cup finely chopped green bell pepper and sauté until softened, about 3–4 minutes.

Increase heat to high, add 1½ pounds 85% lean ground beef, and cook, stirring constantly, until the beef is browned, about 5–7 minutes. Use a spoon to skim out and discard excess liquid from the pan as needed.

Stir in 1½ teaspoons ground cumin, 1 cup pimento-stuffed green olives (sliced), 1 cup golden raisins, 2 teaspoons honey, 1½ teaspoons Kosher salt, 1/4 teaspoon freshly ground black pepper, and several dashes of hot sauce to taste. Cook, stirring, until the liquid has evaporated and the mixture is well combined and slightly golden, about 4 minutes.

Transfer the filling to a shallow container and chill in the refrigerator until completely cold. Once chilled, stir in the reserved 3 egg whites until evenly incorporated; set the filling aside in the refrigerator until ready to assemble.

Make the dough: In a food processor or with a stand mixer, process 1 cup (2 sticks) unsalted butter (room temperature), 8 ounces cream cheese (room temperature), and 1/2 cup heavy whipping cream until smooth and combined. Add 3¼ cups all-purpose flour and 1 teaspoon Kosher salt and mix just until the dough comes together and holds in a ball. Do not overwork.

Turn the dough onto a well-floured surface, divide it into three equal pieces, flatten each into a disk, wrap each disk in plastic wrap, and refrigerate for at least 30 minutes (if chilled overnight, remove for about 15 minutes before rolling). Keep extra flour on hand for rolling.

Preheat the oven to 375°F. Line baking sheets with parchment paper or lightly butter them. Beat the reserved 2 egg yolks lightly in a small bowl to use as an egg wash.

Working with one chilled dough disk at a time on a well-floured surface, roll the dough gently from the center outward until thin but not transparent. Use an overturned bowl about 4 inches across to cut out circles. Gather scraps, re-roll, and cut more circles until all dough is used.

Place about 2 tablespoons of the chilled meat filling in the center of each dough circle. Fold the dough over to form a half-moon and press the edges firmly to seal. Crimp the edges with a fork or fold decoratively to ensure a tight seal (if needed, use a dab of the beaten egg yolk to help the seal). Repeat until all filling is used. You can freeze the empanadas at this point or place them on prepared baking sheets. If baking immediately, chill the filled empanadas on the baking sheet for a few minutes to firm up.

Prick the top of each empanada twice with a fork to vent. Brush the tops with the beaten egg yolks.

Bake the empanadas in the preheated 375°F oven for 20–25 minutes, or until golden brown. Let rest for 5 minutes before serving. Serve warm with lime wedges.