Suggestion for the meat: buy sirloin and have the butcher grind it with the fat, which will give the meat moisture.
When gathering the ingredients, the piles of raw onions and scallions should be about the same size as the pile of the meat. It looks like a lot, but it cooks down.
If you are using raisins (a matter or personal taste), soak them in warm water so that they plump up and don't dry out the meat mixture.
Sauté the onions and scallions until translucent in the lard, Crisco, or oil. Add the beef and cook through, adding the spices, broth, and tomato paste as you go.
When the filling has cooled, add the olives, hardboiled eggs, potato, and raisins and mix gently.
Wet the outer rim of the dough disc with a finger dipped in water. Place a large spoonful of filling in the middle and crimp the edges shut with a fork.
Butter and flour a cookie sheet or use a sheet of non-stick foil. Cook at 400 degrees until golden, flipping once.
If you want to freeze them, let them harden for a bit on a plate in the freezer before putting them into a Ziploc bag or Tupperware, so they don’t stick together.
These should be eaten piping hot with Gardel's Chimichurri Sauce, Traditional or Balsamic.