In a mixing bowl, sift the dry ingredients and add the melted lard or shortening, flour, and hot water. Mix it until it comes together into a smooth ball of dough, adding a little more flour if necessary. Refrigerate the dough for one hour.

Heat the oil in a frying pan over medium high heat. Brown the ground beef. Add the onion and garlic and cook until translucent. Next, add the olives, the chili peppers, the sun-dried tomato, the spices, sugar, and salt. Stir to combine, and let cook for an additional few minutes.

Add the water and bring to a boil. Add the tomato paste, stirring thoroughly to dissolve it, and let cook until the water has cooked off and the filling has thickened. Sprinkle some raisins (optional). Remove from the heat and cool completely.

Roll the dough into a ⅛-inch layer. Using a round cookie cutter in the size of your choice cut out as many rounds as you can. I'm using here my Empanada mold.

For each empanada, spoon filling into the middle of the dough and top with a generous amount of cheese, ensuring you have enough margin around the edge of the dough to fold it over. Brush the edges using egg wash to seal the empanada.

Fold in half and crimp the edges, either with a fork. Repeat these steps with all of the dough rounds.

Heat the oven to 400 degrees, if you are baking the empanadas. Brush the empanadas with oil / egg wash prior to baking, and bake for 10-15 minutes. If you are frying the empanadas, heat a small, deep pot with enough oil to submerge a couple empanadas.

Heat the oil to 350 degrees, and fry the empanadas until golden brown. Transfer to a wire rack lined with a paper towel to drain.

Eat these empanadas on their own or with a nice salad!