Ingredients
- Butter - 1 tablespoon
- Onion - 1 large
- Garlic - 1 tsp minced
- Dried Oregano - 1 tsp
- Cumin - 1 tsp
- Salt - 1/2 tsp
- Black Pepper - 1/2 tsp
- Ground Pork - 1 lb
- Raisins - 1 cup
- Black Olives - 1 cup
- Eggs - 3 Large
- Water - 1 cup
- Shortening - 1 cup
- All purpose flour - 5 Cups
- Salt - 2 tsp
- Eggs - 2 Beaten
Instructions
Make the filling: Melt butter in a large skillet over medium heat. Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes. Add pork and cook until completely browned and crumbly, 7 to 10 minutes more. Drain fat from the skillet. Stir in raisins, olives, and hard-cooked eggs.
Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens. Remove from the heat and set aside.
Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended. Stir flour and salt together in a separate large bowl. Pour milk mixture into flour mixture; whisk until well combined and a dough forms. Let rest for 10 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 12 circles with a round cookie cutter or glass. Spoon filling into the center of each circle. Fold each circle in half and press the edges with a fork to seal. Brush the tops with beaten egg. Place empanadas onto the prepared baking sheet.
Bake in the preheated oven until golden brown, about 25 minutes.