Empanadas de Pino

Ingredients

• – 6 tablespoons olive oil, divided
• – 1 cup 1/4-inch diced white onion (about 1/2 medium)
• – 1 pound lean ground beef
• – 1 teaspoon ground cumin
• – 1 teaspoon ground paprika
• – 1 teaspoon salt, or more to taste
• – 1 teaspoon pepper, or more to taste
• – 3 hard-cooked eggs, chopped
• – 1 cup shredded Real California Hispanic-Style Manchego cheese
• – 24 black olives, chopped
• – 1/4 cup raisins
• – 24 empanada shells, thawed (see note)