In a large mixing bowl, combine all-purpose flour and a pinch of salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice-cold water, mixing until a dough forms.

Shape the dough into a ball, wrap it in plastic, and refrigerate for at least 30 minutes to allow it to rest and chill.

Heat a skillet over medium heat and add a splash of oil. Sauté chopped onions until they are translucent, about 5 minutes.

Add minced garlic, diced bell pepper, and ground beef. Stir in spices like cumin, oregano, salt, and pepper. Cook for around 10 minutes until the beef is browned and vegetables are tender. Once done, set aside to cool completely before assembling.

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

Place a tablespoon of the savory beef filling in the center of each circle. Fold the dough over, pressing edges together firmly to seal, creating a half-moon shape.

Crimp with a fork for an extra seal and decorative touch.

Preheat your oven to 350°F (175°C) while arranging the empanadas on a baking sheet lined with parchment paper.

Optional: Brush the tops with an egg wash for a golden finish. Bake the empanadas for 25-30 minutes, or until they turn golden brown.

Let the empanadas cool on the baking sheet for about 5 minutes. Serve them warm, either alone or with a chimichurri sauce.