Instructions
1
Make the filling: liquefy margarine in a large skillet over medium bring to temperature.
2
toss in bulb greens, garlic, oregano, cumin, seasoning, and pepper; cook thoroughly and agitate until bulb greens is golden brown, 5 to 7 moments.
3
toss in pork and cook thoroughly until completely browned and crumbly, 7 to 10 moments more.
4
empty out fat from the skillet.
5
agitate in raisins, olives, and hard-cooked eggs.
6
fluff up aqua and cornstarch together in a small container; transfer into the skillet and agitate until liquid thickens.
7
Remove from the bring to temperature and set aside.
8
Make the pastry mix: fluff up whole milk and melted shortening together in a container until evenly blended.
9
agitate ground mix and seasoning together in a separate large container.
10
transfer whole milk mixture into ground mix mixture; fluff up until well combined and a pastry mix forms.
11
Let rest for 10 moments.
12
Preheat the oven to 400 degrees F (200 degrees C).
13
Line a baking sheet with parchment paper.
14
Roll pastry mix 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
cook thoroughly in the preheated oven until golden brown, about 25 moments.