First of all prepare the dough: put flour, salt, oil and water in a bowl and knead until a smooth dough is obtained.
Cover with plastic wrap and let stand at room temperature for 30 minutes.
In the meantime start preparing the filling: chop the onion, then let it dry in a pan with plenty of oil.
Also add the minced meat and cook for a few minutes over low heat, stirring occasionally to obtain uniform cooking.
Then add the pitted olives, chilli, paprika, cumin and tomato paste.
Stir, season with salt and cook for about 20 minutes, stirring occasionally.
Take back the dough, roll it out on a floured surface until you get a very thin sheet (about 2 mm) and, with a 12 cm pastry cutter, make the circles for your empanadas.
Stuff each circle of dough with a couple of teaspoons of filling, leaving the edges free, then close the dough creating a crescent and seal the edges well, then folding them back on themselves to close it even better and get the typical shape.
Proceed like this for all the empanadas.
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Then heat the seed oil in a large pan with high sides, and cook the empanadas, turning them for a uniform browning (it will take about 10 minutes).
Then drain them on kitchen paper as they are ready.
The empanadas are ready: serve them immediately so that you can still eat them hot.
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