Step 1 – Prepare the filling: Put the jerky and water in a saucepan. Bring to a boil and cook for 20 minutes. Turn off heat, remove from water and shred the meat. Set aside the meat and the cooking liquid.
Step 2 – Heat butter and oil in a pan over medium heat. Fry onion until translucent. Add reserved llama jerky, paprika, cumin, salt and pepper and combine well. Add a little cooking liquid if the mix is too dry. Remove from heat. Refrigerate, ideally for 24 hours.
Step 3 – Make the dough: Sift the flour, baking powder and salt on a flat surface. Make a hollow in the middle, add the shortening, wine and a little warm water. Use a wooden spoon to quickly combine all ingredients. Add enough warm water to form a ball of dough. Knead for 5 minutes until it is soft and pliable. Wrap the dough in a kitchen towel to keep it warm. Set it aside for 15 minutes.
Step 4 – Assemble the empanadas: Divide the dough evenly into 12 balls. Shape one ball at a time. Roll out the dough into a circular shape with a 20 cm (8 in) diameter and ½ cm (1/8 in) thickness. Place some filling in the middle of each circle. Fold the dough over the filling to assemble the empanadas. Set aside.
Step 5 – Deep fry the empanadas, a few at a time, until lightly golden. Remove excess oil with a paper towel. Serve immediately.