Make the filing by heating 2 tablespoons of cooking oil in a pan.

Saute the onion and then add the ground black pepper.

Put-in the beef and then cook for 5 minutes.

Add the raisins, paprika, sugar, and salt. Stir and then pour-in the beef broth.

Cover and then simmer for 10 to 15 minutes.

Remove the cover and let the liquid evaporate.

Add the green peas.Stir and then cook for 2 minutes.

Turn-off the heat. Set aside.

Prepare the dough by placing the salt, AP flour, baking powder, and sugar in a mixing bowl. Use a wire whisk to mix the ingredients.

Put the butter pieces in the mixing bowl along with the cold water. Mix using a pastry blender. If you don't have one, use 2 kitchen knives instead. You should mix like you are cutting the dough in several pieces.

Grab about 3 tablespoons of the mixture and then shape it into a ball. do this until all the dough is consumed.

Refrigerate the dough balls for about 20 to 25 minutes.

Flatten the dough ball by gently pressing the center with your hand against a clean flour-dusted flat surface. Use a rolling pin to spread the dough and make a flat circle about 4 to 5 inches in diameter.

Arrange about 4 to 5 tablespoons of filling in the middle of the dough. Lock the edges by folding or by pressing the tip of a fork in both sides.

Meanwhile, heat about 2 to 3 cups of oil in a cooking pot. Deep fry the empanadas for about 3 to 5 minutes or until the color turns golden brown.

Remove from the cooking pot and then arrange in a plate lined with paper towels. Let the excess oil drip-off.

Transfer to a serving plate.

Serve. Share and enjoy!