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1
Melt the butter in a large skillet over medium heat; cook the onion, garlic, oregano, cumin, salt, and pepper in the melted butter until the onion is golden brown, 5 to 7 minutes.
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2
Add the ground pork and cook until completely browned, 7 to 10 minutes more; drain the fat from the skillet.
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3
Stir the eggs, raisins, and olives into the mixture.
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4
Whisk the water and cornstarch together in a small bowl; pour into the skillet and stir until the liquid thickens.
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5
Remove from heat and set aside.
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6
Whisk the milk and melted shortening together in a bowl until evenly blended.
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7
Stir the flour and salt together in a separate large bowl.
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8
Pour the wet mixture into the dry and whisk until well mixed into a dough.
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9
Set aside to rest for 10 minutes.
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10
Preheat an oven to 400 degrees F (200 degrees C).
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11
Place the dough onto a lightly-floured board and roll to about 1/8-inch thick; cut into circles with a round cookie cutter or glass.
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12
Drop equal portions of the pork mixture into the center of each circle.
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13
Fold each circle in half and press edges with a fork to seal.
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14
Brush the tops of the empanadas with beaten egg.
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15
Bake in the preheated oven until golden brown, about 25 minutes.
