Directions

• Step 1
  Combine the flour and 1 teaspoon salt in a bowl. Make a well in the center and add the shortening. Working quickly with your fingertips or a pastry blender, cut the shortening into the flour until it resembles oatmeal. Add about ½ cup ice water, a tablespoon at a time, kneading the mixture lightly until it no longer sticks to your hands.
• Step 2
  Wrap the dough in plastic wrap, or put in a plastic bag in the refrigerator for 20 minutes, or while you make the filling.
• Step 3
  Heat half the oil in a skillet over medium heat; add the beef and cook, stirring often, for 15 minutes. Transfer to a bowl. In the same pan, heat the remaining oil over medium heat, add the onion and garlic, and sauté until the onion is very soft, about 8 minutes. Add paprika and cumin, then the tomato and the wine. Put the beef back in the pan, stir, and add raisins, remaining salt, and pepper. Turn off the heat; add hard-boiled eggs and olives. Cool completely.
• Step 4
  Preheat the oven to 350°F. Take a portion of the dough and, using a rolling pin, roll it on a lightly floured table to ¼-inch thick. With a large cookie cutter, cut 4-inch rounds, spoon 1 tablespoon of the filling in the center, and close the empanadas. Seal the borders by pressing with the tines of a fork. Place on an ungreased baking sheet.
• Step 5
  In a small bowl, lightly beat the egg and water, and brush the empanadas with this mixture. Bake for 20 minutes or until golden. Serve immediately.