• Step 1: In a food processor, pulse the flour and salt together. Add the cold butter and pulse until the mixture resembles coarse crumbs. Slowly add the ice water and pulse until the dough just begins to come together. Shape the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
• Step 2: In a large skillet over medium-high heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is translucent, about 5-7 minutes. Drain any excess fat.
• Step 3: Stir in the cumin, oregano, smoked paprika, and cayenne pepper. Cook for 2 minutes to toast the spices. Add the tomato paste and beef broth, and simmer for 5-10 minutes, until the filling has thickened. Season with salt and pepper to taste.
• Step 4: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Step 5: On a lightly floured surface, roll the chilled dough out to about 1/8-inch thickness. Use a 4-inch round cookie cutter or biscuit cutter to cut out circles from the dough.
• Step 6: Place 2-3 tablespoons of the beef filling in the center of each dough circle. Fold the dough over and crimp the edges with a fork to seal.
• Step 7: Arrange the empanadas on the prepared baking sheet. Brush the tops with the egg wash.
• Step 8: Bake for 20-25 minutes, until the empanadas are golden brown. Serve warm.