DOUGH: 3 cups all purpose flour 1-1/2 teaspoons baking powder 3/4 teaspoon salt 9 tablespoons chilled solid vegetable shortening, cut into pieces 9 tablespoons chilled unsalted butter, cut into pieces 2 tablespoons (about) dry white wine or water 1 egg, beaten to blend (glaze) Filling: Cook beef and onion in large nonstick skillet on medium-high heat 5 minutes, crumbling meat with back of fork. Add paprika, oregano, basil, sugar, salt and pepper. Reduce heat to low and cook until beef is cooked through, stirring occasionally, about 5 minutes. Transfer mixture to bowl. Mix in raisins and olives. Cover and refrigerate until well chilled, (Can be prepared 1 day ahead.) Dough: Grease 2 cookie sheets. Mix flour, baking powder and salt in bowl. Add chilled shortening and butter and rub with fingertips until mixture resembles coarse meal. Mix in enough dry white wine by tablespoons to form dough. Pinch off 1-1/4-inch ball of dough. Roll out on lightly floured surface to 4-inch round. Place 1 tablespoon filling in center. Lightly brush outer edge of dough with water. Fold round in half, forming semicircle. Pinch edges together. Fold in 1/4-inch dough edge; press with tines of fork to seal. Transfer to prepared cookie sheet. Repeat with remaining dough and filling. (Empanadas can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 375°. Brush egg glaze over empanadas. Bake until golden brown, 40 minutes. Transfer to platter and serve. Makes 25. appet 62