Beef Empanadas

Make the dough: Whisk together the 3 cupsflour and ½ tspsalt in a large bowl. Add the cold ½ cupbutter cubes and work them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Add the beaten 2egg and ⅓ cupice water to the 3 cupsflour mixture. Stir with a fork until the dough just comes together. Turn onto a lightly floured surface, knead briefly 3-4 times, then shape into a flat disc. Wrap in plastic and refrigerate for at least 30 minutes.

Make the filling: Cook the 1 lbground beef and diced 1onion in a skillet over medium-high heat, breaking the meat into small crumbles, until browned and cooked through, about 8 minutes. Drain excess fat.

Stir in the 1 tspcumin, 1 tspsmoked paprika, and a generous pinch of ½ tspsalt. Cook for 1 minute. Remove from heat and fold in the chopped 4 tbspolives and 2hard-boiled eggs. Let the filling cool completely.

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll out the dough on a floured surface to about 1/8-inch thickness. Cut out circles approximately 5 inches in diameter, re-rolling scraps as needed.

Place about 2 tablespoons of filling on one half of each dough circle. Fold the dough over to form a half-moon shape. Press the edges firmly to seal, then crimp with a fork or fold the edges into a decorative rope pattern.

Arrange the empanadas on the prepared baking sheet. Brush the tops with the beaten 2egg wash. Bake for 22-25 minutes until the pastry is deep golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes before serving. Serve warm with chimichurri sauce on the side.