Slice the unsalted cold butter into 1 inch pieces

Place all purpose flour and salt into a food processor and pule it a few times.

Add the butter and pulse a few times

Drizzle the cold water through the feed tube, a tablespoon at a time

Add the egg and mix until mixture forms a ball

knead dough with your hands for a couple of seconds on a floured surface and then wrap in plastic and refrigerate for about 1-2 hours

In the meantime brown the beef in a large skillet over medium high heat, remove any excess oil

Cook the onions, garlic, and green bell peppers over medium heat until translucent

Add the beef back into the skillet along with the onions, peppers, and garlic

Add the dry white wine, tomato paste, chili powder, granulated garlic, cumin, sazon, red chili flakes, oregano, tomato sauce, water, raisins, and salt and pepper.

Simmer the beef over medium low heat for about 30 minutes or until tender and fully cooked through.

Roll out the dough to 1/4 inch thick on a floured surface

Cut out 5 inch rounds and add some meat filling to each round, careful not to overfill it.

Fold the dough over in half to close the empanada and use a fork to press the edges.

Fry the empanadas in vegetable oil for about 7-8 minutes or until golden brown

Serve warm with hot sauce and enjoy