Prepare the Dough
Place flour and salt in a large bowl. Add shortening and “cut in” with 2 knives or a pastry blender until mixture is crumbly and the pieces are the size of peas. (Alternatively, use a food processor fitted with a steel blade.) Combine ice water, egg and white vinegar in a small bowl and beat with a fork until well mixed. Add to flour mixture and mix or pulse until dough just forms a ball. Do not over mix. Wrap dough with plastic wrap and refrigerate for at least 1 hour.

Prepare the Filling
Place raisins and sherry in a small bowl and set aside.

Heat olive oil in a large nonstick skillet over medium heat. Add onion and garlic and sauté for 5 minutes, stirring frequently. Add meat, cumin, chili powder, ground cloves, salt and pepper. Cook for 5 minutes, stirring frequently. Add raisins and sherry, olives and almonds. Cook for 5 more minutes, stirring frequently. Taste and adjust for salt and pepper.

Assemble the Empanadas
Preheat oven to 400°F. Grease a baking sheet or line with a silicone baking mat.

Remove dough from refrigerator. Divide into 4 pieces. Using a rolling pin, roll one piece of dough on a lightly floured surface until very thin, about 1/16 inch. (Alternatively, use a pasta machine to make dough thin.) Using a 4-inch round cookie cutter, cut dough into circles. Place about 1 tablespoon filling on each circle. Fold over to make a half-moon shape. Press down edges with a fork to seal. Place on prepared baking sheet. Repeat with remaining dough. Beat an egg in a small bowl with a fork. Brush a little egg on each empanada with a pastry brush. Bake for 15 to 20 minutes until golden brown.