Prepare the Dough:

• In a large bowl, mix the flour and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.

• In a small bowl, whisk the egg and cold water. Gradually add this to the flour mixture, stirring until a dough forms.

• Knead the dough gently on a floured surface until smooth. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Make the Filling:

• Heat olive oil in a large skillet over medium heat. Add the onions and garlic, and sauté until softened.

• Add the ground beef and cook until browned, breaking it up with a spoon. Stir in the smoked paprika, cumin, oregano, chili powder (if using), salt, and pepper. Cook for another 5 minutes.

• Remove from heat and let the filling cool. Once cooled, stir in the chopped hard-boiled eggs and green olives.

Assemble the Empanadas:

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

• Roll out the chilled dough on a floured surface to about ⅛-inch thickness. Use a round cutter or a bowl to cut out circles (about 5-6 inches in diameter).

• Place a spoonful of the beef filling in the center of each dough circle. Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork or crimping with your fingers.

• In a small bowl, whisk the egg and water to make an egg wash. Brush the empanadas with the egg wash for a golden finish.

Bake the Empanadas:

• Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and crispy.

Serve:

• Let the empanadas cool slightly before serving. Enjoy them warm with chimichurri sauce or your favorite dip!

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