Start by preparing the filling.

Sauté the chopped onion with the beef dripping in a frying pan. When the onion is soft and translucent, add the chopped tomatoes and carrots and cook for a few minutes or until the vegetables are just cooked. Add the meat, pimentón dulce or sweet paprika, cumin powder, salt to taste and raisins and cook until the meat is done. Keep it aside to cool down completely before filling the emapanadas.

In the meantime, prepare the masa.

Put all the dry ingredients in the bowl of an electric mixer fitted with a dough hook and knead well by adding the water little by little. Make a ball with the dough and let it rest, wrapped in some cling wrap, for 15 minutes.

Roll the dough into a 3 mm – 0.12 inch sheet and cut rounds out of it. Put some filling into the centre of each round and top with a green olive. Fold the dough in half and fold the edges over to seal your empanadas. Put them on an oven tray covered with baking paper and brush them with some milk.

Bake the empanadas in a pre heated oven at 200°C – 390°F for 15 to 20 minutes, or until golden brown.