Empanadas

In a large mixing bowl, combine the all-purpose flour, salt, and cold butter. Mix until you have a crumbly texture.

Gradually add the ice water to the flour mixture and knead until a smooth dough forms. Divide the dough into 2 equal portions and shape them into discs. Wrap in plastic wrap and refrigerate for 30 minutes.

Meanwhile, prepare the filling of your choice. For example, you can cook ground beef with onions, garlic, cumin, and paprika until browned and seasoned to taste. Let the filling cool completely.

Remove the dough from the refrigerator and let it rest at room temperature for a few minutes. Preheat the oven to 375°F (190°C).

On a lightly floured surface, roll out one portion of the dough to a thickness of about 1/8 inch. Use a round pastry cutter to cut out circles, approximately 4-6 inches in diameter.

Place a spoonful of the cooled filling in the center of each dough circle. Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork.

Repeat the rolling, cutting, filling, and sealing process with the remaining dough and filling.

Transfer the empanadas to a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.

Bake in the preheated oven for about 20-25 minutes, or until the empanadas are golden brown and crispy.

Remove from the oven and let them cool slightly before serving. Enjoy warm!