Ingredients
2 pounds ground beef
2 or 3 chopped onions
3 or 4 chopped garlic cloves
2 T oil
½ c raisins
¼ t paprika
½ t cumin
½ t oregano
1 t salt
½ t pepper
1 can of black olives
4 hard-boiled eggs
1 beaten egg
(All of the spice quantities can change according to your taste.)

For the filling…
Soak the raisins in hot water for about an hour.  In a large frying pan fry the ground beef in the oil until browned.  Add the chopped onions and minced garlic and cook until the onions are mostly transparent.  Add cumin, oregano, salt, pepper and paprika (optional) and cook for three minutes.  Let the filling cool (overnight in fridge or just a few hours until cool).  Slice the eggs.

Dough for the crust
3 c flour
1 t salt
1 t baking powder
¼ c melted shortening
¼ c melted butter
¾ c warm milk + ¼ c warm water (or 1 c warm milk)

Mix the flour with the salt and baking powder.  Add the shortening, butter, milk and water.  Mix well, kneading until soft and flexible but not sticky.  Let rest for ½ hour and divide into 16 portions, ready for rolling out. (This number is flexible depending on the size of your empanadas)

To fill the crust…
Pre-heat the oven to 400º F.

With a rolling pin stretch each piece of dough and cut into a circle.  Begin filling the empanadas by putting the meat mixture in the middle of the dough; then add one slice of egg, a few raisins and 2 olive halves.  Wet the edges of the dough and close the dough, flipping over one half onto the other half and pinch the now moistened edges.  Lightly brush each empanada with raw egg (beaten).  Poke each empanada with a fork a few times, this reduces the inside pressure when cooking and helps prevent bursting at the seams.

Place on cookie sheet and bake for 20 minutes (until golden brown).   Let cool a bit before eating.

Yum!