Equipment: Skillet, mixing bowl, rolling pin, baking sheet, pastry brush.

Prep Time: 25 minutes
Rest Time: 30 minutes (for dough)
Cook Time: 20 minutes
Total Time: 1 hour 15 minutes

1. Make the Dough (15 minutes + 30 minutes rest):
   • In a large mixing bowl, combine the flour and salt. Add the chilled butter and cut it into the flour using a fork or pastry cutter until the mixture resembles coarse crumbs.
   • Beat the egg and cold water together, then gradually add to the flour mixture. Mix until a dough forms. Knead lightly, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Cook the Filling (10 minutes):
   • Heat 2 tablespoons of Chimichurri Olive Oil in a skillet over medium heat. Add the onions and bell peppers, sautéing until softened.
   • Add the garlic and cook for 1 minute. Stir in the ground beef, paprika, cumin, salt, and pepper. Cook until the beef is browned. Mix in the tomato paste and olives (if using). Let cool.
3. Assemble the Empanadas (10 minutes):
   • Preheat your oven to 375°F. Roll out the chilled dough on a floured surface to 1/8-inch thickness. Cut into 4- to 5-inch circles using a cookie cutter or a bowl.
   • Place a spoonful of filling in the center of each circle. Fold the dough over the filling to form a half-moon shape. Press the edges together and crimp with a fork.
4. Glaze and Bake (20 minutes):
   • Arrange the empanadas on a baking sheet lined with parchment paper. Beat the egg and brush over each empanada for a golden finish.
   • Bake for 18-20 minutes, or until golden brown. Remove from the oven and immediately brush each empanada with a thin layer of Chimichurri Olive Oil for extra flavor and shine.
5. Serve:
   • Let cool slightly before serving. Pair with a side of chimichurri sauce for dipping.