Empanadas: Preheat oven to 400°F. Line baking sheet with parchment paper; set aside.
Heat oil in large skillet set over medium heat; cook ground beef, breaking up with wooden spoon, for 8 to 10 minutes or until evenly browned. Drain excess fat.
Add potato, carrot, red pepper, onion, garlic, cumin, oregano, and Adobo to skillet; cook for 5 to 8 minutes or until onions are softened and mixture is very fragrant.
Add beef broth, scraping up any browned bits from bottom of pan. Simmer for 5 to 8 minutes or until mixture is slightly thickened and potatoes are just tender. Stir in tomato sauce, olives, and raisins (if using); simmer for 3 to 5 minutes or until mixture is thickened.
Divide beef mixture evenly among Empanada Dough-Puff Pastry for Baking. Using egg wash or water, moisten edges and fold over to seal. 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.
Whisk egg with 1 tsp water; brush evenly over empanadas. Bake for 18 to 20 minutes or until pastry is golden and flaky.
Salsa: Meanwhile, stir together tomatoes, tomato sauce, onion, garlic, lime juice, jalapeño, Chipotle Pepper with Adobo Sauce, and Adobo. Stir in cilantro. Serve with Empanadas for dipping.
For make-ahead, assemble and freeze unbaked empanadas in single layer on baking sheet until firm. Transfer to an airtight container; freeze for up to three months. Bake from frozen.