Heat oil in large skillet.  Add onion and green peppers; cook until tender.  Crumble in ground beef and cook until nearly cooked through. 

Add potato, raisins and beef broth; reduce heat.  Cover and cook 10 minutes.  Stir in olives, cumin, paprika and black pepper.  Continue to cook 5 minutes, stirring occasionally.  Remove from heat and stir in egg.  Spread on a shallow tray/pan and refrigerate for 30 minutes.

Lightly sprinkle counter with flour and roll each crust to 1/4-inch thickness.  Cut in 4-inch circles (can use a small bowl and cut around edges with a sharp knife).  Reroll dough scraps. 

Lightly brush egg over interior edges of each wrap.  Holding wrap in one hand place about 2 tablespoons filling in center of wrap lightly pressing edges to seal.  Place on baking tray and seal edges of empanada with a fork.  Continue with remaining wraps and filling.

Bake at 400°F for 10 minutes, brush with additional egg wash and bake an additional 7 to 12 minutes until browned.

Recipe Note:  Empanada wraps can be found in large grocery stores or Latin markets.  For best results, deep fry the empanadas.