Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FILLING***
   2      tablespoons   vegetable oil
   1      tablespoon    ground paprika
   4                    onions -- finely sliced
     1/2  teaspoon      ground cumin
     1/2  teaspoon      dried oregano
     1/2  teaspoon      ground red new Mexican chile
   1      teaspoon      salt
   1      pound         ground beef
   3                    hard-cooked eggs -- sliced
  20                    black olives -- pitted
  40      large         raisins
                        ***CRUST***
   4      cups          flour
   1      tablespoon    baking powder
     1/2  teaspoon      salt
   1                    egg yolk
   1                    egg -- beaten well
     1/2  cup           warm milk
   1      cup           shortening -- melted
                        ***GLAZE***
   1                    egg -- beaten with
   2      tablespoons   milk

Preparation:

Heat the oil with the paprika, add the onions and sauté until soft. Add the cumin, oregano, chile powder, salt, and ground beef. Cook until the meat is no longer pink, but don't let it get too brown. Refrigerate until the next day so that the juice sets Preheat an oven to 400F. To make the crust: Sift the dry ingredients together. Add the liquid ingredients and beat to form a stiff dough. Divide the dough into 20 pieces and roll each into a thin circle. Put a spoonful of the filling on half of the circle and divide the egg slices, the olives and raisins among the 20 Empanadas. Fold over the dough, wet the edge with milk, fold over again to make a border If you like them shiny, paint with glaze before putting them in the oven. Place on a sheet pan and bake until brown. Serve with pebre sauce. Heat Note: This recipe requires advance preparatio