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1. Prepare empanada dough and chill.
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2. Cook the onions and garlic in the vegetable oil and butter until softened. Add the ground beef, cumin, chile powder, paprika, beef bouillon, and salt and pepper to taste.
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3. Cook the beef, stirring and crumbling the meat, until browned. Add the flour and continue to cook for 5 or 10 minutes more.
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4. Remove the meat mixture and let cool. The beef mixture will keep up to 2 days in the refrigerator.
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5. Shape the empanadas: Separate the dough into golf ball size pieces, and roll into smooth balls. Let rest for 5 minutes. On a floured surface, roll each ball of dough into a 6 inch diameter circle, about 1/4 inch thick. Add 1 tablespoon of the beef filling, a few raisins and some chopped olives, and a slice of hard boiled egg to the middle of the circle.
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6. Brush the edges with water and fold the pastry in half over the filling, to make a semi-circle.
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7. Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.
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8. Mix the egg yolk with 2 tablespoons milk, and brush the empanadas with the mixture.
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Bake at 350 for 25-30 minutes, or until golden brown.
