Make the filling. Heat oil in a skillet over medium heat. Add onion and cook until soft, about 3–4 minutes. Stir in garlic for 30 seconds, then add the ground beef. Break it up and cook until browned.

Season and simmer. Add cumin, smoked paprika, oregano, chili powder, salt, and pepper. Stir in tomato paste and broth. Let it simmer 2–3 minutes until thick and saucy. Mix in olives if using. Remove from heat and let it cool to room temperature.

Preheat and prep. Set your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Melt the cheeses. In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 30-second bursts, stirring between each, until smooth and fully melted. Alternatively, melt together in a small pot over low heat, stirring constantly.

Form the dough. In a separate bowl, whisk almond flour, baking powder, and salt. Add the melted cheese mixture and the egg. Mix with a spatula, then knead with clean hands until a smooth dough forms. If sticky, chill for 10 minutes.

Roll it out. Place the dough between two sheets of parchment. Roll to about 1/8 inch thick. Use a bowl or cutter (4–5 inches wide) to cut circles. Gather scraps, reroll, and cut again.

Fill and seal. Place a spoonful of cooled beef filling in the center of each circle. Don’t overfill. Fold the dough over to form a half-moon, pressing edges to seal. Crimp edges with a fork for a tight seal.

Egg wash and top. Transfer to the lined baking sheet. Brush with beaten egg. Sprinkle with sesame seeds or seasoning if you like.

Bake. Bake 15–20 minutes, until golden at the edges and lightly browned on top. Let them cool for 5 minutes before serving so the filling sets.