Instructions

Dough:

In a big bowl mix flour with shortening. Slowly add enough water to mix dough thoroughly. Dough should not be sticky. You may need to add more flour if needed.

Filling:

1. Fry ground beef and drain off the fat.
2. In large pan, sauté onions until clear. Mix and cook on low, adding spices, broth and flour to thicken. Let stand and refrigerate overnight.
3. Roll out circles of dough as if you were making tortillas, but not too thin. Place about one tbsp of the filling on half of dough circle.
4. Add olive, raisin and hard-boiled egg wedge. Close circle and seal by curling edges together.
5. In a bowl, beat one egg, mixing in 2 tbsp of milk. Brush empanadas with milk/egg mixture.
6. Bake at medium-to-low heat until golden brown. Serve with tomato and onion salad, dressed with olive oil and balsamic vinegar, and a good red wine.