In a large bowl, whisk together the flour and salt. Add the cubed butter and use a pastry cutter or your fingers to blend it into the flour until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it up with a wooden spoon.

Add the chopped onion and minced garlic to the skillet. Cook until softened, about 3-4 minutes.

Stir in smoked paprika, ground cumin, chili powder, black pepper, and salt. Cook for 1 minute to toast the spices.

Add tomato paste and beef broth to the skillet. Stir to combine and let the mixture simmer for 5 minutes, or until thickened. Stir in the chopped green olives, if using. Remove from heat and let cool.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles using a 4-5 inch round cutter.

Place a spoonful of the beef filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together. Crimp the edges with a fork to seal.

Transfer the empanadas to the prepared baking sheet. Brush the tops with beaten egg to create a golden crust.

Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy. Let cool slightly before serving.