Cut the pastry into rounds about the size of a saucer.
Chop onions and garlic and fry in pan with olive oil. Add beef mince and brown, Then add one third of a tin of tomatoes, a pinch of oregano, salt and pepper to taste. Continue to stir until the meat is cooked. Chop the hard boiled eggs and add to mixture along with the stuffed olives. Set aside.
In a deep frypan melt the lard. Place a spoonful of the meat mixture in the centre of each pastry round and fold pastry to cover the meat. Seal the edge by crimping the pastry edge. Fry in hot lard until golden. Drain the empanadas on paper towelling and serve.