• In a large bowl, mix the flour and salt.
• Add the cold butter pieces and use your fingers to crumble the butter into the flour until it resembles coarse crumbs.
• Gradually add cold water, a little at a time, and mix until the dough comes together. Be careful not to overmix.
• Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Filling:

• In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
• Add the chopped onion to the skillet and cook until softened.
• Stir in cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes.
• Remove the skillet from heat and let the mixture cool.
• Once cooled, stir in chopped hard-boiled eggs, olives, and raisins.

Assemble the Empanadas:

• Preheat your oven to 375°F (190°C).
• Roll out the chilled dough on a floured surface to about 1/8 inch thickness.
• Use a round cutter or a small plate to cut circles in the dough.
• Place a spoonful of the meat filling in the center of each dough circle.
• Fold the dough in half over the filling to create a half-moon shape. Press the edges to seal.
• You can use a fork to crimp the edges for a decorative touch.

Baking:

• Place the assembled empanadas on a baking sheet lined with parchment paper.
• Bake for about 20-25 minutes or until the crust is golden brown.
• Allow the empanadas to cool for a few minutes before serving.