Mix flour, baking powder, and salt in a bowl.
Rub butter and lard into the flour until the mixture resembles fine breadcrumbs.
Gradually add cold water until the ingredients form a soft dough.
Chill the wrapped dough in the fridge for one hour.
Boil eggs for 10 minutes, then cool, peel, and chop them.
Soften chopped onion in olive oil over low heat.
Brown the beef and green pepper over high heat, then add paprika and chilli powder.
Stir in raisins, olives, cumin, and chopped eggs before seasoning.
Roll the pastry to a 3mm thickness and cut into 12cm circles.
Place two teaspoons of filling on each circle, fold, and crimp the edges.
Fry the empanadas in batches in vegetable oil until golden brown.
Sprinkle with caster sugar and serve warm.