In a large bowl, mix the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the egg and cold water, mixing until a dough forms. Knead briefly on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Filling Preparation

Cook the Filling

In a skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté until translucent. Add the ground beef, smoked paprika, cumin, salt, and black pepper. Cook until the beef is browned and cooked through. Set aside to cool.

Assembly and Cooking

Assemble Empanadas

Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles (about 4-5 inches in diameter). Place a tablespoon of filling in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges to seal.

Bake the Empanadas

Place the empanadas on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown. Let cool slightly before serving.

Vinegar Preparation

Prepare Brazilian Hot Vinegar

In a small saucepan, combine the white vinegar, sliced hot peppers, minced garlic, and salt. Bring to a simmer and cook for about 5 minutes. Remove from heat and let cool before serving.