For the filling: Brown the ground beef in a large skillet over medium heat, breaking the beef up with your spoon as you cook, until the beef is very finely crumbled and cooked through. Drain off and discard any excess fat. Do not wipe out the pan. Reserve the ground beef.

In the same large skillet, add the olive oil and butter and place over medium heat. When the butter melts, add the onions and cook until soft but not browned, 3 to 4 minutes. Add the beef back into the skillet. Add the garlic, salt, cumin, paprika, all-purpose seasoning, cinnamon and crushed red pepper and cook until the spices are fragrant, 3 to 4 minutes. Add the tomato paste and cook until it turns dark red, 3 to 4 minutes. Add the sherry and let simmer for 1 minute. Add the broth, raisins and olives. Bring to a simmer, cover and cook until the broth starts to thicken, 15 to 20 minutes.

Stir in the parsley, taste for seasoning and adjust if desired. Refrigerate the filling until cold and set, preferably overnight; the oils and juices need to coagulate so that the filling can easily be scooped and held in the center of the empanadas.

For the dough: In the bowl of a food processor, combine the flour, salt, baking powder, sugar and 1 tablespoon of shortening. Run the food processor for 1 minute to combine all ingredients. Combine the remaining 3 tablespoons of shortening and ½ cup boiling water in a small heat-proof bowl. Swirl the water to melt the shortening. Once the shortening has melted, with the food processor running, add the mixture to the food processor. Continue adding the remaining ¼ cup of water a few tablespoons at a time until the dough comes together. Knead the dough until pliable and smooth, 1 to 2 minutes.

Divide the dough into 8 equal pieces. Roll each piece into a ball. Cover the balls with a clean lint-free kitchen towel and let rest for 30 minutes. Use a tortilla press to flatten the dough into round discs; you can sandwich the dough between small squares of parchment paper to keep it from sticking to the press.

To form the empanadas, scoop 2 tablespoons of cold filling into the center of a dough round. Fold the dough over the filling, making a half-moon. Wet the edge with a little water. Use your favorite method to seal the empanada; I use the repulgue method of making running pleats around the edge, but you can also crimp them with the tines of a fork to seal them. Set the empanada aside on a large plate or baking sheet. Repeat with the remaining empanada dough.

Once you’ve formed all of your empanadas, heat 2 inches of oil in a large Dutch oven or similar heavy pot to 350 degrees F. Fry the empanadas in small batches until golden brown all over, 3 to 4 minutes. Drain on paper towels. Serve with Chimichurri.

Put the parsley, garlic, white vinegar, red wine vinegar, salt, oregano and pepper flakes in the bowl of a food processor and pulse until combined. With the motor running, pour in the oil.