In a mixing bowl, combine flour and cold butter, using your fingertips to rub them together until the mixture resembles coarse crumbs.

Gradually add iced water, mixing until a cohesive dough forms. Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes.

Heat a skillet over medium heat and add a splash of oil. Sauté finely chopped onions until they become translucent, about 5 minutes.

Add the ground beef, cooking until it’s browned and crumbled, about 7-10 minutes. Stir in your chosen spices and olives, then let the mixture cool completely.

On a lightly floured surface, roll out the chilled dough to about 1/8-inch thick. Cut out circles using a large cookie cutter.

Place a spoonful of the cooled beef mixture in the center of each circle. Carefully fold the dough over to create a half-moon shape and seal the edges.

Preheat your oven to 350°F (175°C). Brush the tops of the empanadas with whisked egg for a golden finish and bake for 25-30 minutes.

Remove the empanadas from the oven and let them cool for about 5 minutes on a wire rack.

Serve warm with chimichurri or your favorite dipping sauce.