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1
In a small bowl, beat 3 of the egg yolks with the whole egg.
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2
In a large bowl, whisk 3 1/2 cups of the flour with the salt.
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3
With a pastry cutter or 2 knives, cut in the butter until it's evenly distributed in tiny flecks.
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4
Add the wine, 1/4 cup of the milk and the beaten eggs and stir until a soft dough forms.
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5
Pat the dough into 2 disks, wrap in plastic and refrigerate for 30 minutes, until firm.
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6
In a small bowl, whisk the 1 remaining egg yolk with the remaining 1 tablespoon of milk; cover the bowl and keep the egg wash chilled.
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7
In a medium skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil.
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8
Add the onion and cook over moderate heat, stirring occasionally, until softened and starting to brown, about 10 minutes.
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9
Stir in the sugar and cook, stirring occasionally, until the onion is browned, about 8 minutes longer.
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10
Meanwhile in a large skillet, melt the remaining 2 tablespoons of butter in the remaining 2 tablespoons of olive oil.
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11
Add the chopped pork, season with salt and pepper and cook over high heat until the pork is golden brown on the bottom, about 4 minutes.
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12
Stir and cook until no pink remains, about 3 minutes longer.
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13
Stir in the browned onions, beer, soy sauce, paprika, chile paste, cumin and jalapeno and cook for 1 minute.
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14
Transfer the filling to a large bowl.
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15
Stir in the hard-cooked eggs, olives and raisins and season with salt and pepper.
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16
Preheat the oven to 350.
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17
Turn one disk of dough out onto a floured work surface and sprinkle with flour.
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18
Roll out the dough 1/8 inch thick.
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19
Cut the dough into a 15-by-12-inch rectangle; discard the scraps.
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20
Cut the dough into nine 4-by-5-inch rectangles.
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21
Spoon about 3 tablespoons of filling onto one side of each rectangle.
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22
Moisten the edges with water and close the empanadas, pressing the edges to seal.
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23
Transfer the empanadas to a large rimmed baking sheet.
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24
Repeat with the second disk of dough and the remaining filling.
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25
Brush the empanadas with the egg wash. Bake them for about 20 minutes, rotating the baking sheets halfway through, until the empanadas are golden brown, then serve.
