Empanadas

Prepare the Dough

In a large bowl, combine the flour and salt.

Add the cold, cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.

In a small bowl, beat the egg with the cold water.

Gradually add the egg mixture to the flour mixture, mixing until a dough forms. If the dough is too dry, add a little more cold water, one tablespoon at a time.

Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Filling

In a large skillet, heat the olive oil over medium heat.

Add the finely chopped onion and minced garlic and cook until softened, about 5 minutes.

Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.

Stir in the chopped olives, raisins (if using), chopped hard-boiled eggs, ground cumin, smoked paprika, salt, and black pepper.

Cook for another 5 minutes, then remove from heat and let cool.

Assemble the Empanadas

Preheat your oven to 375°F (190°C).

On a lightly floured surface, roll out the dough to about 1/8 inch (3 mm) thick.

Use a round cutter or a glass to cut out circles of dough, about 4-5 inches (10-12 cm) in diameter.

Place a spoonful of the filling in the center of each dough circle.

Fold the dough over the filling to create a half-moon shape.

Press the edges together firmly to seal, then crimp the edges with a fork or pinch them decoratively.

Bake the Empanadas

Place the empanadas on a baking sheet lined with parchment paper.

Brush the tops with the beaten egg.

Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.

Serve

Serve the empanadas hot, warm, or at room temperature.