Fried Empanadas

Collect all necessary components.

Prepare the pastry: Combine the flour and salt in a mixing bowl of moderate size. Incorporate the shortening using a pastry cutter until the consistency resembles small granules.

Integrate the water gradually with a fork, a few spoonfuls at a time, until the mixture binds together.

Form into a ball, press down to flatten slightly, then enclose in plastic film and chill in the refrigerator for sixty minutes.

As the dough sets, prepare the inside: Sauté onion in a large pan over medium heat until softened, which should take about five minutes.

Incorporate the beef, along with paprika, cumin, black pepper, and salt; sauté and crumble the meat for 5 to 7 minutes until it is cooked through and browned.

Discard any rendered fat, then fold in the vinegar and raisins. Keep in the refrigerator covered for approximately an hour to cool.

Retrieve the chilled pastry and beef mixture. Divide the pastry into two dozen spheres roughly 2 inches wide.

Mix the chopped hard-boiled eggs into the meat mixture.

Preheat frying oil to 180 degrees Celsius (365 degrees Fahrenheit).

While the oil warms up, flatten one dough sphere into a thin round on a floured surface. Place a portion of filling in the center, fold the dough into a crescent shape, and crimp the edges with your fingertips to seal. Perform this for all remaining portions.

Deep-fry the pockets in small groups until they achieve a golden brown hue, approximately two and a half minutes per side.

Let them drain on paper towels and serve while steaming hot.