In a bowl, combine 250 ml (1 cup) of diced tomatoes with 45 ml (3 tablespoons) of onion, 15 ml (1 tablespoon) of pepper, the cilantro and lime juice. Season with salt and pepper. Keep in the refrigerator.
In a skillet, brown the meat with the remaining onion and oil. Add the garlic, the remaining pepper, or more to taste, the olives, and spices. Cook for about 2 minutes. Add the remaining tomatoes. Bring to a boil and reduce until almost dry. Season with salt and pepper. Let cool. With the rack in the lowest position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
In a bowl, combine the milk and egg yolk to use as an egg wash.
In the bowl of the food processor, combine the flour and salt. Add the remaining ingredients and pulse for a few seconds at a time until the dough just begins to form. Add a little milk, if necessary. Remove the dough from the food processor and form into a disc.
On a floured work surface, roll out the dough into a 3-mm (1/8-inch) thick sheet. With a 16-cm (6 1/4-inch) round cookie cutter or a bowl, cut out eight circles in the dough.
Brush the edges of each dough circle with the egg wash. Spread 1/8, about 45 ml (3 tablespoons), of the filling in the centre of each circle. Fold the dough in half to form half-moon empanadas. With a fork, press the edges to seal the dough. Place the empanadas on the baking sheet. Brush with egg wash. Make an incision in the centre of each empanada. Bake for about 35 minutes or until the pastry is golden brown. Let cool. Serve with the salsa.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.