In a large bowl, mix the flour and salt. Add the diced butter and work it into the flour with your fingertips or a pastry blender until the mixture resembles coarse crumbs.

Gradually add cold water, one tablespoon at a time, until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

In a skillet over medium heat, cook the diced onion until it becomes translucent.

Add the ground beef or chicken, and cook until browned. Stir in cumin, paprika, salt, and pepper.

Once fully cooked, let it cool for a few minutes, then mix in the chopped hard-boiled eggs and olives.

On a floured surface, roll out the dough to about 1/8-inch thickness. Cut into rounds using a cookie cutter or a glass (about 4-5 inches in diameter).

Place a tablespoon of the filling onto one half of each round.

Fold the other half over the filling and crimp the edges to seal securely. You can use a fork for a decorative finish, too.

In a deep pan, heat oil over medium-high heat. Once the oil is hot, carefully add the empanadas.

Fry until golden brown, about 3-4 minutes per side. Remove from the oil and drain on paper towels.

Serve your freshly fried empanadas with your favorite dipping sauce or a simple salad.

Enjoy these warm, flavorful bites with friends and family!