Make the Dough:

• In a large bowl, combine the flour and salt.
• Add the cold butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
• Gradually add cold water, mixing until the dough comes together.
• Knead the dough on a floured surface for about 5 minutes until smooth.
• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Filling:

• In a skillet, heat a drizzle of olive oil over medium heat.
• Add the chopped onion and bell pepper, cooking until soft (about 5 minutes).
• Add the ground beef, breaking it up with a spoon. Cook until browned and fully cooked (about 7-10 minutes).
• Stir in the cumin, paprika, salt, and pepper. Remove from heat.
• Allow the mixture to cool slightly before adding the chopped hard-boiled eggs and olives. Mix well and set aside.

Assemble the Empanadas:

• Preheat your oven to 375°F (190°C) if baking.
• Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles (about 4-5 inches in diameter) using a round cutter or glass.
• Place a tablespoon of filling in the center of each circle.
• Fold the dough over to create a half-moon shape. Press the edges to seal. For a decorative touch, crimp the edges with a fork.

Cook the Empanadas:

• Baking: Place empanadas on a parchment-lined baking sheet. Brush with beaten egg for a golden finish. Bake for 25-30 minutes or until golden brown.
• Frying: Heat oil in a deep pan. Fry empanadas in batches for about 3-4 minutes on each side until golden and crispy. Drain on paper towels.

Serve:

• Let the empanadas cool slightly before serving. They can be enjoyed warm or at room temperature, often accompanied by chimichurri sauce or a side salad.