Chilean Empanada

Instructions

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.