Empanadas Argentinas

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1 tablespoon caul fat or any other type of fat

1 pound bottom round or sirloin, hand-chopped or ground

5 to 6 scallions, thinly sliced, white and green parts separated

1/2 cup seedless raisins

2 tablespoons dry oregano

1 tablespoon crushed red pepper

1 tablespoon ground cumin

2 tablespoons Spanish sweet paprika

Salt and pepper

2 roasted peppers, diced

Empanada dough discs*

10 green olives, pitted

3 eggs, hard boiled and sliced

Oil, for frying