Panamanian Street Empanadas

Mix all-purpose flour, butter, and salt in a bowl until crumbly.

Gradually add water, mixing until a dough forms; knead briefly until smooth.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Heat vegetable oil in a skillet over medium heat; sauté onion, garlic, and bell pepper until soft, about 5 minutes.

Add ground beef to the skillet; cook until browned, breaking it apart, about 7-10 minutes.

Stir in cumin, black pepper, and paprika; cook for another 2 minutes.

Remove from heat; mix in chopped hard-boiled eggs and green olives.

Divide the dough into equal portions and roll each into a circle about 6 inches in diameter.

Place a spoonful of the beef mixture in the center of each circle.

Fold the dough over to create a half-moon shape; press edges to seal tightly.

Heat oil in a deep pan over medium-high heat; fry empanadas until golden brown, about 3-4 minutes per side.

Remove empanadas and drain on paper towels.

Serve hot with lime wedges and chopped cilantro.

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