Dough for the empanadas can be bought at Latino/Mexican stores. It’s from Argentina and it’s called “Tapas” to Bake Empanadas. Or you can make it from scratch (below).
Boil water and add the raisins letting them soak for 1 hour. Then drain them.
Mix flour with salt and baking powder. Add the shortening, milk, and water. Knead to form a soft non-sticky batter. Let it stand for 1/2 an hour.
Sautee onions in low heat. Add ground beef and seasonings. Brown the ground beef on low heat, but keep it juicy (not dry).
Divide the dough in two-inch balls. Spread with rolling pin. Cut in circles (4 inches diameter approximately).
Cut eggs into thin slices.
Put one dough circle on plastic Baggie to make folding easier. Pour a spoon of beef mixture in the middle. Add one slice of egg, a couple of green olives, and a few raisins.
With your fingers put water around the edges of the dough circle, bring one side of the circle over the other to form the empanada (a crescent shape), crimp with your fingers around the edges. Then fold the edges over to seal the empanada. You can also fold it like pockets (like an envelope).
Tip: prick the top of the empanada softly with a fork (to keep it from opening when it bakes)
Bake at 350º for 30 minutes (or until golden brown).