Make the Dough: In a large bowl, whisk together flour and salt. Cut in cold butter or lard using a pastry blender or your fingertips until crumbly. Gradually add ice water, mixing until a dough forms. Do not overmix. Gather into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat. Add onion, garlic, and bell pepper, and cook until softened, about 5-7 minutes. Stir in cumin, paprika, oregano, salt, and pepper. Cook for another 2 minutes. Remove from heat and let cool completely. Once cool, stir in chopped hard-boiled eggs, sliced olives, and raisins (if using).

Assemble Empanadas: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4-5 inch round cutter (or a glass) to cut out circles. Re-roll scraps as needed.

Fill and Seal: Place a spoonful of cooled filling in the center of each dough circle. Moisten the edges of the dough with water. Fold the dough over to form a half-moon shape, pressing the edges to seal. Crimp the edges with a fork or create a decorative "repulgue" (twist) pattern.

Cook Empanadas (Choose one method): Baking: Preheat oven to 375°F (190°C). Place empanadas on a baking sheet lined with parchment paper. Brush tops with beaten egg wash. Bake for 20-25 minutes, or until golden brown. Frying: Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Fry empanadas in batches for 3-5 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Serve: Serve hot with your favorite dipping sauce, such as chimichurri or a spicy aji.