Put flour, baking powder, and salt in a big bowl and mix them together.

When you add the cubed butter, mix it in until it looks like coarse bits.

Gradually add water and knead until a dough forms.

For at least 30 minutes, put the dough in the fridge after wrapping it in plastic.

Note: Chilling the dough makes it easier to handle and helps prevent shrinking when baked.

Heat a frying pan over medium heat and cook the ground beef until browned.

Add onions and garlic, cooking until soft.

Stir in cumin, paprika, tomatoes, olives, and raisins.

Cook for another 5 minutes, then remove from heat and let cool.

Once cooled, mix in the chopped hard-boiled eggs.

Warning: Ensure the filling is not too wet; it can make the dough soggy.

Preheat your oven to 200°C (400°F).

Put the chilled dough on a floured surface and roll it out until it’s about 1/8 inch thick.

Use a pastry cutter to cut out 6-inch diameter circles.

Put about 2 tablespoons of filling in the middle of each circle.

To make a half-moon shape, fold the dough over the filling.

Use a fork to seal the edges.

The empanadas should be put on a baking sheet that has parchment paper on it.

Tip: Brush the tops with a beaten egg before baking for a golden, shiny finish.

Bake in the preheated oven for 25 minutes, or until golden brown.

Fact: Empanadas are a popular street food in many Caribbean countries, each adding its own local twist to the filling, ranging from spicy meats to sweet fruits.