Preheat oven to 425°F.
In small saucepan set over high heat, add beef bouillon and 1/2 cup water. Bring to a simmer, stirring, and cook until bouillon has disintegrated.
In medium skillet set over medium heat, add oil. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until softened. Add beef, cumin, paprika, Adobo, and chili powder. Cook, stirring with wooden spoon and breaking up beef, for 8 to 10 minutes or until beef is browned. Add flour and cook, stirring, for 1 minute.
Pour in beef broth and bring to a simmer. Cook, stirring occasionally, for 5 to 8 minutes or until thickened. Stir in olives and raisins.
In small bowl, whisk together egg and 1 tbsp. water.
Divide beef mixture evenly among empanada dough and top evenly with hardboiled egg. Brush edges with egg wash and gently press down edges and twist to seal dough and enclose filling. To make braided edges, fold over one corner to make small triangle; continue folding edges to make triangles along the seal. Once you reach the end, fold over the final end; press to seal edges. Transfer to prepared baking sheet.
Bake empanadas for 18 to 20 minutes or until pastry is golden and crispy. Let cool slightly.
Pebre Sauce: In small bowl, toss together onion, tomato, cilantro, scallions, vinegar, oil, garlic and salt. Serve with empanadas.