Mix the flour and salt together in a bowl. Add the cold cubed butter and rub it into the flour until you achieve a breadcrumb-like texture.

Gradually add the icy cold water, mixing just until the dough comes together. Wrap the dough in cling film and refrigerate for 30 minutes.

In a skillet over medium heat, add the olive oil. Sauté the finely chopped onion for about 5 minutes until soft and translucent.

Add the minced garlic and cook for an additional minute to release its flavor.

Stir in the minced meat, breaking it up as you go. Season with cumin, paprika, black pepper, and add salt to taste. Cook for about 5–7 minutes until browned and fully cooked. Remove from heat and let it cool.

Roll out the chilled dough on a floured surface into a thin sheet. Use a round cutter to cut out circles, about 4 inches in diameter.

Place a tablespoon of the meat filling in the center of each pastry circle. Fold the dough over to create a half-moon shape and press the edges to seal. Crimp the edges with a fork for decoration.

Preheat your oven to 400°F (200°C). Place the pastries on a baking sheet lined with parchment paper and brush the tops with some beaten egg or milk. Bake for 20–25 minutes or until golden brown and crispy.