Chilean Empanada

• Butter1 tablespoon
• Onion1 large
• Garlic1 tsp minced
• Dried Oregano1 tsp
• Cumin1 tsp
• Salt1/2 tsp
• Black Pepper1/2 tsp
• Ground Pork1 lb
• Raisins1 cup
• Black Olives1 cup
• Eggs3 Large
• Water1 cup
• Shortening1 cup
• All purpose flour5 Cups
• Salt2 tsp
• Eggs2 Beaten

Instructions

1. 1

   Make the filling: Melt butter in a large skillet over medium heat.

2. 2

   Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes.

3. 3

   Add pork and cook until completely browned and crumbly, 7 to 10 minutes more.

4. 4

   Drain fat from the skillet.

5. 5

   Stir in raisins, olives, and hard-cooked eggs.

6. 6

   Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens.

7. 7

   Remove from the heat and set aside.

8. 8

   Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended.

9. 9

   Stir flour and salt together in a separate large bowl.

10. 10

    Pour milk mixture into flour mixture; whisk until well combined and a dough forms.

11. 11

    Let rest for 10 minutes.

12. 12

    Preheat the oven to 400 degrees F (200 degrees C).

13. 13

    Line a baking sheet with parchment paper.

14. 14

    Roll dough on a lightly floured surface to a thickness of 1/8 inch.

15. 15

    Cut into 12 circles with a round cookie cutter or glass.

16. 16

    Spoon filling into the center of each circle.

17. 17

    Fold each circle in half and press the edges with a fork to seal.

18. 18

    Brush the tops with beaten egg.

19. 19

    Place empanadas onto the prepared baking sheet.

20. 20

    Bake in the preheated oven until golden brown, about 25 minutes.