Traditional Argentinian Empanadas Recipe

In a mixing bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. Add cold water gradually, mixing until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.
2 cups all-purpose flour, 1/2 teaspoon salt, 1/2 cup unsalted butter, 1/4 cup water
Heat olive oil in a skillet over medium heat. Add onions and garlic, sauté until soft.
1 tablespoon olive oil, 1 small onion, 1 clove garlic
Add ground beef, cumin, paprika, salt, and pepper. Cook until beef is browned. Stir in chopped hard-boiled egg and sliced olives. Remove from heat and let cool.
1/2 pound ground beef, 1 teaspoon cumin, 1 teaspoon paprika, Salt and pepper to taste, 1 hard-boiled egg, 10 green olives
Preheat the oven to 375°F (190°C). Roll out dough on a floured surface to about 1/8-inch thickness. Cut into 4-inch circles.
Place a spoonful of filling in the center of each circle. Fold the dough over and seal the edges by crimping with a fork.
Place empanadas on a baking sheet lined with parchment paper. Brush with beaten egg.
1 egg
Bake for 20-25 minutes until golden brown.
Serve warm.