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1
To make the filling, heat the oil in a large skillet over medium heat.
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2
Add the onions and cook, stirring a few times, until transparent, about 5 minutes.
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3
Stir in the garlic and salt and cook for 30 seconds.
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4
Increase the heat to medium-high, add the beef, and cook, stirring constantly, until it loses its pink color.
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5
Stir in the paprika, cumin, oregano, black pepper, and hot pepper sauce to taste and cook for a couple of minutes.
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6
Add the beef broth and cook for a few minutes, until the meat absorbs some of the liquid.
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7
Sprinkle in the flour, stir, and cook until thickened.
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8
The mixture should be soupy.
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9
Let cool, cover with plastic wrap, and refrigerate overnight to let the flavors develop.
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10
To make the dough, put the flour, baking powder, and salt in a food processor and process for 5 seconds.
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11
Add the shortening and process until the mixture looks like cornmeal.
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12
With the machine running, add the warm milk through the feed tube and process until the dough almost gathers into a ball.
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13
Transfer to a floured board and knead for a few seconds.
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14
Cover with plastic wrap and let rest for 30 minutes.
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15
Form the dough into a log and cut into 12 portions.
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16
On a lightly floured board, roll each portion into a 6-inch circle.
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17
Lightly brush the edge of half of the circle with the egg white mixture.
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18
Place about 2 heaping tablespoons of the filling in the center, top with a few slices of olives, a slice of egg, and a few raisins (if using).
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19
Fold half of the circle over to form a half-moon and press the edges together firmly.
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20
Brush the top with the egg white mixture.
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21
Fold the rounded edge over 1/2 inch, making 3 separate foldsone on each side, then one on the bottomto create a trapezoid shape.
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22
Brush the folds with the egg white mixture and place on a lightly greased baking sheet.
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23
Repeat with the remaining dough and filling.
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24
Preheat the oven to 375F.
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25
Pierce the tops of the empanadas once with a fork and bake until lightly colored, about 20 minutes.
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26
Be careful not to overbake.
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27
Remove from the oven and let cool for 5 minutes before serving.
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28
Variation:
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29
You can make hors doeuvre-size empanadas by dividing each piece of dough into 4 smaller pieces and rolling each into a 3-inch circle, then proceeding as directed above.
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30
Instead of adding sliced egg to the top of the filling, chop the egg and mix it into the filling.
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31
Reduce the baking time by about 5 minutes.
