In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
In a small bowl, beat the egg with the cold water and vinegar. Gradually add the egg mixture to the flour mixture, stirring with a fork until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough is chilling, prepare the filling. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Stir in the ground cumin, paprika, salt, and pepper, and cook for another 2-3 minutes. Remove from heat and let cool slightly.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter or a small bowl to cut out circles of dough.
Place a spoonful of the ground beef mixture onto one half of each dough circle, leaving a small border around the edge. Top with a sprinkle of shredded cheese.
Fold the other half of the dough over the filling to enclose it, then use a fork to crimp the edges together to seal the empanadas.
Place the filled empanadas onto the prepared baking sheet. Brush the tops with beaten egg for a golden finish, if desired.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
Serve the Cheesy Ground Beef Empanadas hot, with optional toppings such as salsa, guacamole, or sour cream.
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