In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.

Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.

Add the chopped onion and minced garlic to the skillet and cook until softened, about 5-7 minutes.

Stir in the cumin, paprika, salt, and pepper. Cook for 1 minute until fragrant.

Pour in the beef broth and bring to a simmer. Cook for 5 minutes, allowing the liquid to reduce slightly.

Stir in the frozen peas and cook for an additional 2 minutes. Remove from heat and let the filling cool completely.

Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper.

On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 5-6 inch round cutter to cut out circles.

Place a spoonful of the cooled filling onto one half of each dough circle, leaving a small border.

Moisten the edges of the dough with water and fold the other half over the filling to create a half-moon shape. Crimp the edges with a fork to seal.

Place the empanadas on the prepared baking sheets. Brush the tops with the beaten egg wash.

Bake for 20-25 minutes, or until golden brown and puffed.

Let cool slightly before serving.