Beef empanadas

1) Make filling: In hot butter in large skillet, saute onion until tender. Add beef: saute until no longer red. 2) Add tomato, chilies, raisins, olives and spices.. Simmer stirring occasionally, 20 to 25 minutes or until most of the liquid has evaporated. Remove from heat. 3) Meanwhile, make pastry. In medium bowl, combine flour and salt. With pastry blender, cut in 1/2 cup shortening until well blended. Sprinkle with ice water, stir with fork until mixture holds together. Shape into a ball. 4) Divide pastry into 12 pieces. On lightly floured surface, roll each piece into a 5-inch round. Place about 1/4 cup filling on one half of each round, fold over other half. Press edges with tines of a fork. (I moisten the edges with water or egg wash. If baking instead of frying I also brush the top of the empanadas with egg wash.) 5) In deep, heavy saucepan or electric skillet, slowly heat oil (1 1/2 to 2 inches) to 375 degrees on deep frying thermometer. 6) Gently drop beef pies, a few at a time, into hot oil. Cook, turning with slotted utensil, until golden brown on both sides, 3 to 4 minutes. 7) Drain on paper towels. Serve hot. **These can be baked in a 375 degree oven instead of deep frying, they look great when brushed with egg wash. I have made these ahead of time and frozen them, thawing and then baking when I need them and they turn out great.