1 tbsp salt dissolved in 2 cups warm water (brine)
12 black olives, pitted
3 hard boiled eggs, quartered
1 egg yolk whisked with 1 tbsp milk
Step 1 – For the meat filling: Heat 1 tbsp butter and 1 tbsp oil in a pan over medium heat. Fry onion until translucent. Add paprika, cumin, oregano, salt and pepper. Combine well, remove from heat and set aside.
Step 2 – Heat the rest of the butter and oil and cook the meat without browning it. Add reserved onion mixture and stir. Dissolve the flour in the beef stock and add to the meat mixture. Simmer the meat filling, stirring until slightly thickened. It should be moist. Remove from heat. Correct the salt and refrigerate for 12 hours.
Step 3 – Make empanada dough: Sift the flour onto a flat surface and make a hollow in the middle. Add the shortening and a little brine. Use a wooden spoon to quickly combine all ingredients. Add more brine as needed. Form dough into a ball and knead for 5 minutes until it is soft and pliable. Wrap the dough in a kitchen towel to keep it warm. Set it aside for 15 minutes.
Step 4 – Preheat oven to high (200°C / 390°F).
Step 5 – Assemble the empanadas: Divide the dough evenly into 12 balls. Shape one ball at a time, leaving the rest covered. Roll out the dough into a circular shape with a 20 cm (8 in) diameter and ½ cm (1/8 in) thickness. In the middle of each circle, place ¼ cup of meat filling, leaving a border around the edge. Place ¼ hard boiled egg, raisins and olives on the meat filling. Brush the border of the circle with water and fold the dough around the filling, forming a semi-circle. Next, fold each border over on itself, forming a rectangular shape. Press on the four corners of the empanada to seal them.
Step 6 – Brush the surface of each empanada with the yolk mixture. Poke 2-3 holes in the middle. Place empanadas on a baking tray. Bake for 20-25 minutes or until the empanadas are lightly browned. Serve immediately.