1. In a large bowl, combine the flour and salt. Add the diced butter and mix with your fingertips until the mixture resembles coarse crumbs. Slowly add the ice-cold water, mixing until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Meanwhile, in a skillet over medium heat, cook the ground beef until browned. Drain excess fat if necessary.
3. Add the chopped onion, red bell pepper, and minced garlic to the skillet. Cook until the vegetables are soft, about 5 minutes.
4. Stir in the ground cumin, smoked paprika, salt, and pepper. Let the mixture simmer for another 5 minutes, allowing the flavors to meld. Set aside to cool.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles using a 4-inch round cutter or an inverted bowl.
7. Place a spoonful of the beef mixture in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Press the edges with a fork to seal.
8. Brush the empanadas with the beaten egg and place them on the prepared baking sheet.
9. Bake for 20-25 minutes or until golden brown. Allow them to cool for a few minutes before serving.

As you fold those delicate pastry circles, remember that imperfection is part of the charm. My mum always said, “A little unevenness gives character,” and I couldn’t agree more.