TO MAKE THE BEEF FILLING: Heat the oil in a skillet and brown the ground beef until it releases its fat and juices.

Add the onions and garlic, and cook with the beef until the onions turn translucent. Add the raisins, paprika, cumin, salt, and pepper. Mix and cook for 1 minute. Let cool.

TO MAKE THE DOUGH: Place the butter, cut into pieces, in a pot. Add the wine, water, and salt. Bring to a boil and let the butter melt. In a bowl, place the sifted flour and make a well in the center. Add the butter mixture to the flour and mix gradually. Transfer the dough to a work surface and knead until smooth.

Shape the dough into a ball and divide into 20 pieces of about 3 1/2 oz each (100 grams). Cover with a kitchen towel and let rest for 30 minutes. Dust your work surface with flour and roll out each ball into a disc about 6 1/2 inches (16-17 cm) in diameter for the empanadas.

Fold and seal the edges, decorating as you like. Place the empanadas on a baking sheet and brush the tops with beaten egg.

Preheat the oven to 475°F (246°C) and bake the empanadas until golden brown. I also used the broiler (top heat) in the oven to brown them faster.