To prepare the empanadas, melt the shortening in sauté pan over medium heat. Add the chopped onions and cook until translucent. Remove from the heat and stir in the paprikas and crushed red pepper flakes; season with salt, to taste.
Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool.
Place meat in a bowl and mix in cumin and vinegar; season with salt, to taste. Add the meat to the onion mixture. Mix well and place on a flat dish to cool and harden.
Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled eggs. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing.
Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half moon. You should have a 2/3- to 1/2-in. flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking and empanadas must be juicy.
Preheat oven to 350°F/180°C. Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking.
Glaze with egg for shine and bake until golden, about 20 - 30 minutes.
While empañadas are baking, prepare the jalapeño sauce.
Heat water in a 1.5-qt. pan and add chicken bouillon and Sazón and bring to a boil. Add cheese; mix carefully with a whisk. Add milk and jalapeños.
Mix starch with 3 Tbsp. of water and add to the sauce; cook for 2 minutes.
Serve on top of empanadas, tacos, tostadas or with fajitas…even use as a dip for tortilla chips.