Ingredients

Title Value
1. Butter 1 tablespoon
2.
Onion, chopped
1 large
3.
Minced garlic
1 teaspoon
4.
Dried oregano
1 teaspoon
5.
Cumin
1 teaspoon
6. Salt ½ teaspoon
7.
Ground black pepper
½ teaspoon
8.
Ground pork
1 pound
9. Raisins 1 cup
10.
Chopped black olives
1 cup
11.
Hard-cooked eggs, chopped
3 large
12. Water 1 cup
13.
Cornstarch
1 teaspoon
14.
Lukewarm milk
1 cup
15.
Shortening, melted
1 cup
16.
All-purpose flour
5 cups
17. Salt 2 teaspoons
18.
Eggs, beaten
2 large

Cooking

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

5 . Stage

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.

6 . Stage

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