Step 1: Make the Dough

1. In a large bowl, mix flour and salt.
2. Add the chilled butter and use your hands or a pastry cutter to mix until the texture resembles coarse crumbs.
3. In a small bowl, whisk together the egg, water, and vinegar. Slowly pour into the flour mixture and mix until a dough forms.
4. Knead the dough on a lightly floured surface for 2–3 minutes until smooth. Cover and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

1. Heat olive oil in a pan over medium heat. Add onions and garlic, cooking until soft.
2. Add ground beef, paprika, cumin, salt, and pepper. Cook until browned.
3. Stir in tomato paste and cook for another 2 minutes.
4. Remove from heat and mix in chopped olives and eggs, if using. Let the filling cool completely.

Step 3: Assemble the Empanadas

1. Roll out the dough to about ⅛-inch thick. Cut into 4–5 inch circles using a cutter or small bowl.
2. Place 1–2 tablespoons of filling in the center of each circle.
3. Fold the dough over the filling, creating a half-moon shape. Press the edges with a fork or crimp for a decorative seal.
4. Brush the tops with egg wash if baking.

Step 4: Cook the Empanadas

For Baking:

1. Preheat oven to 375°F (190°C).
2. Place empanadas on a baking sheet lined with parchment paper.
3. Bake for 20–25 minutes or until golden brown.

For Frying:

1. Heat vegetable oil in a deep pan to 350°F (175°C).
2. Fry empanadas in batches for 2–3 minutes per side, until deep golden brown.
3. Drain on paper towels.

Step 5: Serve and Enjoy!

Let the empanadas cool slightly before serving. Pair with chimichurri, salsa, or your favorite dipping sauce!