In a medium bowl, combine flour, salt and shortening with a pastry blender or your fingers until the mixture resembles loose crumbs. Mix in the water, a few tablespoons at a time, until the the mixture comes together in a ball. Shape into a solid ball and flatten slightly. Wrap with plastic and refrigerate for one hour or more.

Heat olive oil in a large skillet over medium heat. Cook onion, stirring frequently, until tender. Stir in garlic, cumin and oregano and cook 1 minute. Add ground beef, breaking with spoon into a small crumble, until brown – about 4 minutes. Add raisins, olives, vinegar, tomatoes and reserved liquid. Season with salt, pepper and cayenne pepper, to taste. Cook for about 5 minutes until the liquid is reduced. Remove from heat and stir in chopped egg. Spread on a plate to cool.

Roll out dough to 1/8". Cut into circles with a 4" cookie or pastry cutter, fitting as many as possible on sheet of dough. Remove excess dough to re-roll later. Roll out each circle a little thinner into an oval. Spoon 1 1/2 tablespoons of filling, being careful to keep it centered. Use your finger to swipe one half of the dough with water along the rim. Fold over and push tightly to seal. Use a fork to further press each empanada shut.