Instructions
1
Make the filling: liquefy shortening in a large skillet over medium scalding up.
2
mix in shallot, garlic, oregano, cumin, table salt, and pepper; prepare and mix gently until shallot is golden brown, 5 to 7 mins.
3
mix in pork and prepare until completely browned and crumbly, 7 to 10 mins more.
4
strain fat from the skillet.
5
mix gently in raisins, olives, and hard-cooked eggs.
6
beat aqua and cornstarch together in a small mixing bowl; stream in into the skillet and mix gently until liquid thickens.
7
Remove from the scalding up and set aside.
8
Make the flour base: beat whole milk and melted shortening together in a mixing bowl until evenly blended.
9
mix gently dusting perfumed element and table salt together in a separate large mixing bowl.
10
stream in whole milk mixture into dusting perfumed element 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
toast in the preheated oven until golden brown, about 25 mins.