Instructions
1
Make the filling: thaw margarine in a large skillet over medium toasty.
2
mix in bulb greens, garlic, oregano, cumin, table salt, and pepper; bubble gently and swirl around until bulb greens is golden brown, 5 to 7 mins.
3
mix in pork and bubble gently until completely browned and crumbly, 7 to 10 mins more.
4
sieve fat from the skillet.
5
swirl around in raisins, olives, and hard-cooked eggs.
6
beat moisture and cornstarch together in a small dish; stream in into the skillet and swirl around until liquid thickens.
7
Remove from the toasty and set aside.
8
Make the flour base: beat dairy liquid and melted shortening together in a dish until evenly blended.
9
swirl around ground mix and table salt together in a separate large dish.
10
stream in dairy liquid mixture into ground mix mixture; beat until well combined and a flour base forms.
12
Preheat the oven to 400 degrees F (200 degrees C).
13
Line a baking sheet with parchment paper.
14
Roll flour base on a lightly floured surface to a thickness of 1/8 inch.
15
Cut into 12 circles with a round cookie cutter or glass.
16
Spoon filling into the center of each circle.
17
Fold each circle in half and press the edges with a fork to seal.
18
Brush the tops with beaten egg.
19
Place empanadas onto the prepared baking sheet.
20
char in the preheated oven until golden brown, about 25 mins.