In a large bowl, combine the flour and salt. Add the cold butter and mix until the mixture resembles coarse crumbs.

Gradually add the cold water, mixing until a dough forms. Knead gently for about 1 minute until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.

In a skillet over medium heat, add the ground beef, onion, and garlic. Cook until the beef is browned and the onion is translucent, about 5-7 minutes.

Add the diced potato, cumin, paprika, salt, and pepper. Cook for an additional 10 minutes, stirring occasionally, until the potato is tender. Remove from heat and let it cool.

On a floured surface, roll out the dough to about 1/8 inch thick. Cut out circles using a round cutter or a glass, about 4-5 inches in diameter.

Place a spoonful of the beef filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for extra security.

In a large skillet, heat vegetable oil over medium heat. Fry the empanadas in batches until golden brown and crispy, about 3-4 minutes per side.

Remove the empanadas and drain on paper towels. Serve hot with your favorite dipping sauce.