Mix flour + salt together, then add butter and mix together. Add the egg and water and continue mixing until a dough forms, then roll into a ball. Split the dough into small 1"-diameter individual balls and flatten into a circle. (You can use a pasta maker or tortilla press to flatten if you'd like!) Refrigerate for ~30 minutes prior to baking.

Preheat oven to 375.

Saute garlic + onions with extra virgin olive oil until softened (~3-5 min), then add ground meat + spices. Cook until browned.

Place ~1 tbsp-portions onto each empanada dough circle. Fold in half, or if making round empanadas, top with a second empanada dough circle. Seal with a bit of water if needed. Use a fork to seal the edges. (You can also twist + fold the edges of the empanadas if you wanna get fancier.)

Whisk an egg in a small bowl and brush each empanada prior to baking for a nice golden finish.

Bake for 20-25 minutes or until golden brown.

Serve warm, with your choice of dipping sauce.