Make the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the cold butter, then gently rub it through the flour using your fingertips until the mixture resembles coarse crumbs — this helps ensure a tender, flaky crust. Gradually drizzle in the water while stirring until a soft dough forms. Shape the dough into a ball, wrap it in cling film, and refrigerate for at least 30 minutes to rest and chill. Prepare the Filling: Heat a pan over medium heat and sauté the chopped onions until they turn translucent and fragrant. Add the ground beef, breaking it up as it cooks, until browned evenly with no pink remaining. Stir in the cumin, paprika, salt, and pepper to infuse the rich flavors, then remove from heat to cool slightly. Once cooled, fold in the chopped eggs and sliced green olives, mixing gently to combine. Assemble: On a lightly floured surface, roll out the dough to about 3mm thickness. Using a round cutter, cut out circles of dough. Spoon a generous tablespoon of filling onto one half of each circle. Fold the dough over to enclose the filling and press the edges together firmly. Seal the edges by pressing with the prongs of a fork, which not only secures the empanadas but also creates a lovely patterned edge. Cook: Preheat your oven to 200°C (400°F). Arrange the empanadas on a baking tray lined with parchment paper, leaving space between each to allow for even cooking. Bake for 20 to 25 minutes, or until the pastry turns a beautiful golden brown and is crisp to the touch. Pro Tips: - For an extra flaky and tender crust, add a tablespoon of vinegar to the dough mixture; the acid helps inhibit gluten development. - Ensure the dough is not overworked during mixing to keep it light and crumbly. - To add a shiny finish, brush the empanadas with a beaten egg before baking. - Serve fresh and warm for the best taste experience, pairing them with a fresh salad or spicy dipping sauce.