Beef Empanadas

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2 tablespoons olive oil, divided

1 small onion, minced (about 1 1/2 cups)

2 garlic cloves, minced

3/4 pound lean ground sirloin

1 teaspoon ground cumin

1 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon chili powder

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

2 tablespoons tomato paste

1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

1/4 cup raisins

1/4 cup sliced pitted green olives (about 3 ounces)

4 hard-cooked large eggs

8 frozen empanada pasta discs, defrosted (such as Goya)

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