Stir the salt and flour together. Cut in the shortening by pinching in small bits with your fingers until you get a mixture like coarse breadcrumbs. Stir in the water with a fork, a little at a time, until the mixture forms a ball. You might not need all the water.
Pat the dough into a ball and flatten it slightly. Wrap in plastic film and refrigerate for an hour.
Heat the oil in a skillet over a medium heat and add the onion. Fry until tender. Crumble in the ground beef; add the seasonings, spices, and cook, stirring often, until the beef is browned all over.
Drain any excess grease and stir in the vinegar and raisins.
Refrigerate until cold, and then stir in the chopped eggs. Form the dough into 2-inch balls (you should get 24) and roll each one out on a floured surface to make a thin circle.
Divide the meat mixture between the 24 dough circles and fold each one into a half moon shape, pinching the edges with your fingers to seal.
Heat the quart of oil to 365 degrees F and cook two or 3 empanadas at once.
Cook them for about 5 minutes, turning once to brown on both sides. Drain on paper towels and serve hot.