Melt shortening in a saute pan and add chopped onions. Cook until the onions are just before they begin to turn golden.

Remove from heat and stir in sweet paprika, hot paprika, crushed red pepper flakes, and salt to taste.

Spread the ground beef on a sieve and pour boiling water over it for partial cooking. Allow the meat to cool.

Place the meat in a dish and add salt to taste, cumin, and vinegar. Mix well.

Add the meat to the onion mixture and mix well. Place on a flat dish to cool and harden.

Cut puff pastry dough into 10 round shells.

Place a spoonful of the meat mixture on each round. Add some raisins, olives, and hard-boiled egg, avoiding the edges of the pastry.

Slightly wet the edge of the pastry, fold in two, and stick edges together to form a half-moon shape.

Seal by twisting the edge, step by step, between thumb and index finger, applying pressure before releasing the pinch and moving on to the next curl.

Preheat oven to 350 degrees F (180 degrees C).

Place empanadas on a parchment paper lined baking sheet.

Prick each empanada with a fork near the curl to allow steam to escape during baking.

Glaze with egg for shine.

Bake until golden, about 20 to 30 minutes.