Make the dough:

1. In a food processor, add flour, salt and cubed butter. Pulse mix on and off for 1 minute, until the flour mixture turns into a small breadcrumb-like consistency.
2. Add egg and ice water. Close the lid and continue to pulse mix on and off for another 1 minute. If you squeeze the crumbs together and they stick together, that means the crumbs are good to go. If the dough won’t come together, add more ice water, 1 tablespoon at a time.
3. Bring the dough together into a ball. Cover it tightly in plastic cling wrap and place in the fridge for 30 minutes to 1 hour, up to overnight.

Prepare the filling:

1. Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add ground beef and cook for 5-6 minutes until the meat browns and is no longer pink.
2. Add onion, garlic, paprika, cumin, oregano and salt. Mix well.
3. Add potato, tomato paste and broth. Reduce heat to low and stir well until everything is evenly combined.
4.  Simmer for 10 minutes, stirring occasionally. The beef mixture should be juicy but not watery. Let the filling cool for 10 minutes

Assemble and fold the empanadas:

1. Preheat oven to 400 F.
2. Remove the dough from the fridge and divide into 10 equal pieces. On a lightly floured surface, roll each piece of dough out with a rolling pin into a 6-inch circle. 
3. For a cleaner cut, use a 6 inch round pastry cutter or bowl to cut a 6-inch circle from the each of the doughs.
4. Add about 2-3 tablespoons of the beef mixture into the center of each circle of dough.
5. Fold the dough over into a half-moon shape and enclose the filling inside. Press the edges together to seal. You can use a bit of water or egg wash along the edge to help it stick.
6. Start at one end of the sealed edge (usually the corner). Fold a small section of the edge over itself (like a mini triangle toward the center of the empanada) and press down to secure. Keep folding little sections over in the same direction, overlapping each one slightly, working your way down the edge. Each fold should be around 1/4 inch (0.5–1 cm), depending on the size of your empanada. You’ll end up with a rope-like, decorative edge.
7. When you get to the end, tuck the last pleat under slightly and press to seal it. Place in a single layer on a large parchment lined baking sheet.
8. Repeat with all empanadas. Cover with a tea towel to prevent the dough from drying out.

Bake the empanadas:

1. Brush empanadas with the egg wash.
2. Bake until golden brown and crispy, about 25 minutes. Serve immediately.