Sift flour and salt into a large bowl.

Stir in melted butter and half the beaten egg.

Gradually add hot water and mix to form a hard dough.

Knead dough vigorously for 5-10 minutes until smooth.

Cover the dough with a cloth and let it rest for 15-30 minutes.

Heat vegetable oil in a large pan.

Cook beef or chicken with salad onions and paprika for 4-5 minutes until browned.

Stir in chilli flakes, tomato puree, cumin, raisins, hard-boiled eggs, and olives.

Simmer for 5 minutes, season with salt and pepper, and let cool.

Roll out the dough to a thickness of about 3mm.

Cut out 24 circles using a 12cm saucer.

Divide the filling among the dough circles and moisten the edges.

Fold the dough over the filling and press to seal.

Brush empanadas with vegetable oil.

Cook on medium coals for 4-5 minutes per side until golden brown.

Serve hot with salads.