Chilean Empanada

• 1 tablespoon Butter
• 1 large Onion
• 1 tsp minced Garlic
• 1 tsp Dried Oregano
• 1 tsp Cumin
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1 lb Ground Pork
• 1 cup Raisins
• 1 cup Black Olives
• 3 Large Eggs
• 1 cup Water
• 1 cup Shortening
• 5 Cups All purpose flour
• 2 tsp Salt
• 2 Beaten Eggs

Preparation

1. Make the filling: Melt butter in a large skillet over medium heat.
2. Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes.
3. Add pork and cook until completely browned and crumbly, 7 to 10 minutes more.
4. Drain fat from the skillet.
5. Stir in raisins, olives, and hard-cooked eggs.
6. Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens.
7. Remove from the heat and set aside.
8. Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended.
9. Stir flour and salt together in a separate large bowl.
10. Pour milk mixture into flour mixture; whisk until well combined and a dough forms.
11. Let rest for 10 minutes.
12. Preheat the oven to 400 degrees F (200 degrees C).
13. Line a baking sheet with parchment paper.
14. Roll dough on a lightly floured surface to a thickness of 1/8 inch.
15. Cut into 12 circles with a round cookie cutter or glass.
16. Spoon filling into the center of each circle.
17. Fold each circle in half and press the edges with a fork to seal.
18. Brush the tops with beaten egg.
19. Place empanadas onto the prepared baking sheet.
20. Bake in the preheated oven until golden brown, about 25 minutes.