In a mixing bowl, combine flour and salt. Add cold butter and mix until crumbly.

Gradually add cold water, mixing until a dough forms. Wrap in plastic and refrigerate for 30 minutes.

In a skillet, cook ground beef with onion and garlic over medium heat until browned.

Stir in cumin, paprika, olives, hard-boiled egg, parsley, salt, and pepper. Remove from heat and let cool.

Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thick.

Cut out circles using a cookie cutter or glass. Place a spoonful of filling in the center of each circle.

Fold the dough over the filling to create a half-moon shape and crimp the edges to seal.

Place the empanadas on a baking sheet. Bake for 20-25 minutes or until golden brown.

Let cool slightly before serving. Enjoy!