Authentic Empanadas: A Delicious Handheld Pastry Filled with Flavor!

In a large bowl, combine the flour and cubed butter. Use a pastry cutter or your fingers to mix the butter into the flour until it forms a coarse, crumbly texture.
Gradually add in the water, mixing until the dough begins to come together. If the dough is too dry, add a bit more water, 1 tablespoon at a time, until it forms a smooth dough.
Wrap the dough in plastic wrap and refrigerate for about 30 minutes to chill.
Make the Filling:

In a skillet, heat a little oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the ground beef or chicken to the skillet and cook until browned, breaking it up into small pieces as it cooks. Drain excess fat if necessary.
Stir in the chopped green olives, raisins (if using), chopped hard-boiled eggs, cumin, paprika, salt, and pepper. Let the filling cool while you prepare the dough.
Assemble the Empanadas:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Use a round cutter or a glass to cut out circles (about 4-5 inches in diameter).
Spoon a generous amount of the filling onto the center of each dough circle. Be careful not to overfill.
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal the empanada. Use a fork to crimp the edges for an extra seal.
Place the empanadas on the prepared baking sheet and brush the tops with the egg wash (beaten egg).
Bake the Empanadas:

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

Allow the empanadas to cool for a few minutes before serving. Serve warm with a side of salsa, guacamole, or a simple salad.
Serving and Storage Tips: