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1
Preheat the oven to 450F.
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2
Grease a baking sheet and sprinkle flour over it.
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3
In a large mixing bowl, combine the flour with 1 teaspoon of the salt, 6 tablespoons of the margarine, and the water, stirring with a spoon and then using your hands to thoroughly blend the dough.
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4
Roll the dough out to a thickness of 1/4 inch, then spread the remaining 2 tablespoons margarine on the doughs surface.
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5
Lightly sprinkle the dough with flour, fold it in half and then in half again, and then roll it out again to a thickness of 1/16 inch.
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6
Cut out about 12 circles from the dough using a 5-inch ring mold.
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7
Heat the oil in a large skillet over medium heat, then add the onions and the garlic.
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8
Stir in the ground beef and season with the remaining 1/2 teaspoon salt, pepper, parsley, and oregano.
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9
When the beef is lightly browned, add the bell pepper.
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10
Increase the heat and cook, stirring constantly, until the beef is fully cooked.
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11
Let cool and then stir in the olives, hard-cooked eggs, and raisins.
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12
Put 2 tablespoons of the filling in the middle of each dough circle and fold the dough in half to form a half-moon, pressing the edges together firmly and pinching them all around or pressing them with the tines of a fork to seal.
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13
Place the empanadas on the prepared baking sheet and brush them with the egg yolk.
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14
Bake until golden brown, 15 to 20 minutes.
