Fried Empanadas

Stages of cooking

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1. Gather all ingredients. Dotdash Meredith Food Studios
   
2. Make the dough: Stir flour and salt together in a medium bowl. Cut in shortening using a pastry blender until the mixture resembles coarse crumbs. Dotdash Meredith Food Studios
   
3. Use a fork to stir in water, a few tablespoons at a time, until the mixture comes together. Dotdash Meredith Food Studios
   
4. Pat into a ball and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour. Dotdash Meredith Food Studios
   
5. Make the filling while dough is chilling: Heat oil in a large skillet over medium heat. Add onion and cook until tender, about 5 minutes. Dotdash Meredith Food Studios
   
6. Add beef, paprika, cumin, pepper, and salt; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Dotdash Meredith Food Studios
   
7. Drain excess grease, then stir in the raisins and vinegar. Cover and refrigerate until chilled, about 1 hour. Dotdash Meredith Food Studios
   
8. Remove dough and filling from the refrigerator. Form dough into twenty-four 2-inch balls. Dotdash Meredith Food Studios
   
9. Stir hard-cooked eggs into filling. Dotdash Meredith Food Studios
   
10. Heat oil in a deep-fryer to 365 degrees F (180 degrees C).
    
11. While the oil is heating, roll one ball dough on a floured surface into a thin circle. Spoon some filling onto the center, fold dough into a half-moon shape, and press the edges with your fingers to seal. Repeat to fill and form remaining empanadas. Dotdash Meredith Food Studios
    
12. Working in batches, fry 1 to 2 empanadas at a time in hot oil until browned, about 2 1/2 minutes per side. Dotdash Meredith Food Studios
    
13. Drain on paper towels. Serve hot. Dotdash Meredith Food Studios