For the masa (dough)

• 1 kg – 2.2 lbs. flour
• 300 gms – 10.5 oz. beef dripping
• 1 ½ tsp salt
• 375 ml – 1 ½ cup water to add little by little
• milk to brush

For the filling

• 200 gms – 7 oz. beef dripping
• 500 gms – 1.1 lbs. beef sirloin tip finely chopped with a knife
• 500 gms – 1.1 lbs. onion chopped
• 3 carrots chopped
• 2 to matoes chopped
• 1 tbsp pimentón dulce or sweet paprika
• 1 tbsp cumin powder
• 1 tbsp raisins
• 1 green olive per empanada pitted
• salt to taste