Pino: preferably, make it the evening before. (the house will smell lovely at bedtime) In a large pan add sunflower oil to fry the onions and garlic, until they are soft.

Add the minced beef, salt and pepper, mix well until combined.

Add the cumin and paprika, stir well then add the raisins. If you are making the pino on the day, leave the raisins soaking in warn water for 30 minutes before adding it to make them soft. (Discard the water)

Put the lid on, and let it cook for 10 minutes, medium to low heat. Adjust the salt to your taste.

Pastry: In a large bowl, put the flour and salt, combine well.

In a little soucepan, melt the butter

Make a small whole in the middle of the flour, while still warm, add the butter and start mixing it.

Once all butter is in, add the lukewarm water to the mixture and start kneading the dough like bread.

Knead until it's not sticky then leave it in the fridge for 15 minutes. Use flour for dusting.

Once it's out of the fridge, roll it with your hands making the shape of a snake, around 5 cm thick

Slice the "snake" into pieces of around 2 cm.

Stretch it round until it's 5 mm thick. You can use a 25 cm plate on top to cut perfect circles. Use flour for dusting.

To make the empanadas, mix two TBSP of flour into the pino to make the juice thicker when baked, so it doesn't run too much.

Place 2 TBSP of pino in the bottom part of the pastry, one olive on one side and one slice of boiled eggs on the other side.

Deep your finger in a bowl with water and pass it around the edges, to work as glue. Fold one side over to the edge, pressing it down to stick it together. Repeat the glueing again, then fold the sides first then the front, folding over the filling a bit.