Prepare the dough: Place flour on a table, forming a well.

Pour melted beef fat into the well, add paprika and salt.

Gradually add lukewarm water, mixing until a smooth ball forms.

Knead for 10 minutes until the dough is no longer sticky.

Let the dough rest in a warm place, covered with a cheesecloth, for 30 minutes.

Roll the dough to 1/5-inch thickness and cut 4-inch discs with a cutter.

Sprinkle the disks with a little flour to prevent sticking and set aside.

Prepare the filling: Finely chop the green onion and fry it in beef fat for 5 minutes over medium heat.

Add thinly sliced carrots, paprika, chopped tomatoes and red pepper.

Continue cooking for 10 minutes.

Add finely diced chuck, salt, pepper, and cumin.

Continue cooking for 5 minutes until the meat is browned.

Remove from heat and add pitted olives, chopped hardboiled eggs, and raisins.

Allow the filling to chill in the fridge.

Make the empanadas: Place two tablespoons of filling in the center of each disk.

Moisten the edges with water at room temperature.

Fold one half of the disk over the other and press the edges together.

Fold the edge over itself by twisting it at regular intervals to form a cord.

Ensure the filling does not come out.

Place the empanadas on a greased cookie sheet.

Brush them with a beaten egg.

Bake in a hot oven for 10 to 15 minutes until golden.