125ml extra virgin olive oil
2 large brown onions, chopped
200g minced beef
4 garlic cloves, finely chopped
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp chilli powder
1/4 bunch oregano leaves, chopped
sea salt and freshly ground pepper
1/2 bunch flat-leaf parsley leaves, chopped
2 boiled eggs, each cut into 6 pieces
12 pitted kalamata olives
vegetable oil, for deep-frying
For the dough
225g plain flour
75g self-raising flour
1 tsp table salt
60g unsalted butter, melted
For the pebre dipping sauce
1 large vine-ripened tomato
1/2 red onion, diced
2 jalapeño chillies, finely diced
2 garlic cloves, finely diced
60ml good-quality white wine vinegar
1/2 bunch coriander, chopped
Heat half the olive oil in a saucepan over a low heat. Add onions and cook for 2 minutes until they start releasing moisture. Strain through a sieve, discarding the juices. Return the pan to a medium heat and add the remaining oil. Add the beef and garlic and cook until browned. Return onions to the pan, add spices and oregano and cook for 5 minutes. Season to taste, stir through parsley and set aside to cool.
For the dough, place flours and salt in a large bowl. Add melted butter and mix well. Add 125ml water and knead until a smooth dough forms. Set aside for 15 minutes, covered with a tea towel.
Divide dough into 12 pieces and roll each into 12-15cm discs. Place an equal amount of beef filling in the centre of each disc, top with a piece of boiled egg, an olive and 2 raisins. Brush edges with water and fold over to form a semi-circle. Crimp edges together with your fingers to seal.
For the sauce, peel, de-seed and dice the tomato. Stir in remaining ingredients, 60ml hot water and season to taste.
Heat a pan of vegetable oil to 180°C, then deep-fry the empanadas in batches until golden. Sprinkle with a little sea salt and serve immediately with the sauce.