Chilean Pork Empanada

Prepare the filling: Heat butter in a large skillet over medium heat and let it melt. Add onion, garlic, oregano, cumin, salt, and pepper to the skillet; cook and stir constantly until the onion turns golden brown, taking about 5 to 7 minutes. Add pork and continue cooking until it is completely browned and crumbly, adding a few more minutes to the process. Remove excess fat from the skillet using a paper towel.

Combine raisins, olives, and hard-cooked eggs in the skillet with the pork mixture. Whisk water and cornstarch together to create a smooth paste; pour it into the skillet and stir until the liquid thickens, forming a sauce-like consistency. Remove from heat and set aside to cool.

Create the dough: Whisk milk and melted shortening together in a bowl until they are evenly blended. In another large bowl, mix flour and salt together thoroughly. Pour the milk mixture into the flour mixture; whisk until well combined, resulting in a smooth dough. Allow the dough to rest for 10 minutes.

Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper for easy cleanup.

Roll out the dough on a lightly floured surface to a thickness of 1/8 inch. Use a round cookie cutter or glass to cut out 12 circles from the dough. Place spoonfuls of the filling in the center of each circle. Fold each circle in half and press the edges with a fork to seal them tightly.

Brush the tops of the empanadas with beaten egg for a golden glaze. Place them onto the prepared baking sheet.

Bake in the preheated oven until golden brown, taking around 25 minutes to achieve the desired color.