Ingredients: (serves 10)

  Dough;

 1, 1/4 kilo flour (5 cups)

   60 grs baking powder (2 tsp)

   25 grs salt (1 tsp) 

  125 grs lard (1/4 lb)

  250 m milk (1 cup)

 

Filing;

 
 4 onions chopped 

 125 m oil (1/2 cup)

 50 grs paprika (1 tbsp)

 1/2 k ground beef (1 lb)

      Salt, oregano,     pepper

    1 bouillon cube

    3 eggs

Dough preparation;

Sift flour, baking powder and salt together, add melted lard
and hot milk, mix little, mixing well, but not kneading.  Let
stand for 20 minutes and then roll it.  Cut in circles aprox
20 cm diameter, and put in each of them one tbsp stuffing,
one olive, 2 o 3 raisins, one slice of hard boiled egg,
moisten the edges and fold shapping them as triangles or
rectangles, brush with egg white or milk, puncture in 2 o 3
spots.  
Place on a baking sheet and bake for 40 minutes at 375 F.

Filing preparation;

Fry onion in hot oil until cooked, lower the heat and add
paprika and ground beef, when cooked add the rest of the
spices, and the bouillon dissolved in 1/2 cup of water.  Let
it simmer for 5 to 10 minutes on low heat.  When cold use to
stuff the empanadas. Note; add 1/2 tsp of sugar to soften
onion. (optional)