Prepare all the ingredients.

Chop the green onions and red bell pepper.

In a skillet with a little oil, sauté the green onions and bell pepper.

Add the ground beef.

Add the paprika and crushed red pepper flakes.

Cook, stirring the beef, and as soon as it starts to change color, add the beef tallow. Stir so it melts with the heat of the beef. This will make the filling juicy.

Add the raisins. Stir, and the filling is ready. Let it cool completely before assembling the empanadas.

Assemble the empanadas.

Separate the empanada wrappers and lay them out on a board. Using a spoon, add some filling, then a few pieces of hard-boiled egg and some olives.

Fold in half and press the edges with your fingers to seal.

Crimp the edges to seal.

That’s how you crimp the edges.

Arrange the empanadas on a baking sheet and prick them with a fork.

Preheat the oven to 400°F (200°C). Lower to 350°F (180°C) when you put the empanadas in, and bake until golden brown.

You can freeze them: arrange the assembled empanadas in a container, separated by parchment or the paper that comes with the wrappers. If freezing, don’t add the egg—hard-boiled egg doesn’t freeze well!

Remove from the oven and let cool for 10 minutes before serving.