Spanish Empanadas with Spicy Beef Filling

In a large bowl, combine flour and salt. Add the cold, cubed butter and cut it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, mixing quickly until the dough comes together. Do not overmix! Wrap in plastic wrap and refrigerate for at least 30 minutes.

Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper, sauté for 5-7 minutes until softened. Add minced garlic and cook for another 1 minute. Add ground beef and brown it, breaking it up with a wooden spoon. Drain any excess fat.

Stir in tomato paste, ground cumin, smoked paprika, dried oregano, and chili powder. Cook for 1-2 minutes, then pour in the beef broth. Season with salt and pepper to taste. Cover and simmer for 10-15 minutes, or until most of the liquid has evaporated and the filling has thickened. Remove from heat, stir in chopped green olives and hard-boiled eggs. Let cool completely.

Preheat oven to 190°C (375°F) and line a baking sheet with parchment paper. Remove dough from the refrigerator and roll it out on a lightly floured surface to about 3 mm (1/8 inch) thickness. Use a 10-12 cm (4-5 inch) round cutter to cut out circles. Place 1-2 tablespoons of filling in the center of each circle. Fold the dough over to form a half-moon, press the edges together, and seal with a fork or by crimping (repulgue).

Place the empanadas on the prepared baking sheet. Whisk the egg and brush it over the tops of the empanadas. Bake for 20-25 minutes, or until golden brown and crispy. Serve warm.