beef empanadas

INGREDIENTS

• 2 hard-boiled large eggs, chopped into bits
• 1/2 medium onion, finely chopped
• 1 tablespoon olive oil
• 1 garlic clove, finely chopped
• 1 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• 3/4 pound ground beef chuck
• 2 tablespoons raisins (optional)
• 1 1/2 tablespoons chopped pimiento-stuffed olives
• 1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped
• 1 package frozen empanada pastry disks, thawed (or homemade, recipe follows)
• About 4 cups vegetable oil and a deep-fat thermometer (if deep-frying)
• 1 egg beaten with 2 teaspoons water (if baking)
• 4 1/2 cups unbleached all-purpose flour (I used 1 1/2 cups whole wheat flour + 3 cups all-purpose)
• 3 teaspoons salt
• 2 sticks (1 cup or 8 ounces) cold unsalted butter, cut into 1/2-inch cubes
• 2 large eggs
• 2/3 cup ice water
• 2 tablespoons distilled white vinegar