Baked Empanadas

For the masa (dough)

• 1 kg flour 2.2 lbs
• 300 gms beef dripping
• 1 ½ tsp salt
• 375 ml water to add little by little
• milk to brush

For the filling

• 200 gms beef dripping
• 500 gms beef sirloin tip finely chopped with a knife
• 500 gms onion chopped
• 3 carrot chopped
• 2 to tomato chopped
• 1 tbsp pimentón dulce or sweet paprika
• 1 tbsp cumin powder
• 1 tbsp raisins
• 1 green olive pitted, per empanada
• salt to taste