Sids Empanadas

4½ cups all-purpose flour
½ tsp salt
½ cup shortening
1¼ cups water, as needed
2 tbsp rice bran oil
1 small onion, chopped
750 g ground beef
2 tsp SIDS GARLIC SAUCE
2 tsp SIDS SALT & PEPPER
2 tbsp paprika
1 tbsp cumin
½ cup raisins
1 tbsp SIDS RASPBERRY VINEGAR
2 hard-boiled eggs, peeled & chopped
2 litres rice bran oil for frying, as needed

In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
Heat the oil in a large frypan. Add the onion and cook until tender. Crumble in the beef and season with paprika, cumin and SIDS SALT & PEPPER.
Cook, stirring frequently, until beef is browned. Drain excess fat and stir in the raisins and SIDS RASPBERRY VINEGAR. Refrigerate until chilled, then stir in the hard-boiled eggs.
Form the dough into 5 cm balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the centre, then fold into half-moon shapes. Seal edges by pressing with your fingers.
Heat oil in a deep-fryer to 180°C. Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels and serve hot.