In a large bowl, combine the flour and salt. Add cold butter and work it into the flour until it resembles coarse crumbs.

Stir in the beaten egg and cold water. Mix until a dough forms. If too dry, add more water, one teaspoon at a time.

Knead lightly on a floured surface, form into a ball, wrap in plastic, and refrigerate for 30 minutes.

Heat olive oil in a skillet, add onion and garlic, and cook for 2–3 minutes. Add ground beef, breaking it up, and cook until browned. Drain excess fat.

Stir in cumin, smoked paprika, chili powder (if using), tomato paste, salt, and pepper. Cook for 2 minutes. Remove from heat and let cool.

Stir in cheese, olives (optional), and parsley.

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

Roll out chilled dough to 1/8 inch thick. Cut circles using a 4–5-inch cutter.

Place 2 tablespoons of beef filling in the center of each dough circle. Fold over and seal the edges with a fork.

Brush with an egg wash (beaten egg and water). Bake for 20–25 minutes or until golden brown.

Let cool slightly before serving. Enjoy warm!