In a large bowl, combine the flour and salt. Add the diced butter and mix until the mixture resembles coarse crumbs.
In a small bowl, beat the egg, then add the cold water and vinegar. Mix well.
Pour the egg mixture into the flour mixture and stir until the dough comes together. Knead briefly until smooth. Cover with plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned.
Add the onion, bell pepper, and garlic to the skillet. Cook until the vegetables are soft.
Stir in the cumin, paprika, cayenne pepper, salt, and pepper. Cook for a couple more minutes until aromatic.
Remove from heat and mix in the chopped olives. Let the filling cool slightly.
Roll out the dough on a lightly floured surface to about 1/8 inch thick. Cut into circles using a round cutter, about 4 inches in diameter.
Place a spoonful of filling in the center of each dough circle. Fold over and seal the edges using a fork.
Heat vegetable oil in a deep pan to 350°F (175°C). Fry the empanadas in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
Serve warm with your choice of dipping sauce.
Variations & Tips
Empanadas are fantastically adaptable. For a vegetarian version, consider using a filling of sautéed mushrooms, spinach, and cheese. You could also add hard-boiled eggs to the traditional beef filling for a more Argentinian twist. If you prefer a baked version, preheat your oven to 375°F (190°C) and bake the empanadas for 20-25 minutes, or until golden brown. Feel free to play around with spices and ingredients to suit your taste preference, and don’t be afraid to use pre-made dough for a quicker preparation.
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