Chilean-Style Empanadas de Pino

Ingredients

For the Empanada Dough:

• 4 cups flour
• 1 1/2 teaspoons salt
• 3 tablespoons sugar
• 12 tablespoons chilled lard, or vegetable shortening
• 2 tablespoons chilled unsalted butter
• 2 egg yolks
• 1 cup water

For the Beef Filling:

• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 3 large onions, finely chopped
• 2 cloves garlic, minced
• 1 pound ground beef
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 tablespoon paprika
• 1 cube beef bouillon
• 1/4 cup hot water
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons flour
• 1/2 cup raisins
• 1/2 cup black olives, chopped

For Assembly:

• 2 hard-boiled eggs, sliced
• 1 egg yolk
• 2 tablespoons milk
• Steps to Make It
• Make the Dough
• Gather the dough ingredients.
• Sift the flour into a bowl and then stir in 1 teaspoon of the salt and all of the sugar.
• Mix the butter and shortening (or lard) into the flour mixture with a pastry cutter, or with two knives, until fairly well incorporated.
• Whisk the egg yolks with 1 cup of water.
• Stir in 1/2 cup of the water-egg mixture, a little bit at a time, until the dough starts to come together smoothly.
• Keep kneading the dough, adding more of the water-egg mixture as needed. A few tablespoons of extra water may be needed. The dough will become smooth, although somewhat soggy until it has thoroughly chilled.
• Cover the dough with plastic wrap and refrigerate for about 1 hour. The dough can also be kept in the fridge for up to two days. When ready to use, the dough should be soft and smooth, not elastic. When poking a hole in the dough with a finger, the indentation should remain. Reserve.
• Prepare the Beef Filling
• Gather the filling ingredients.
• Heat the vegetable oil and butter in a skillet over medium-low heat. 
• Add the chopped onions and cook, stirring frequently, until the onions are softened and fragrant. 
• Add the garlic and cook for 1 minute more.
• Add the ground beef, cumin, chili powder, paprika, beef bouillon (dissolved in the hot water), and salt and pepper to taste.
• Cook the beef, stirring and crumbling the meat with a spatula, until well-browned.
• Add the flour and continue to cook for 2 to 3 minutes.
• Remove the skillet from the heat and stir the raisins and black olives into the beef mixture.
• Let the filling cool completely. The filling will keep up for up to two days in the refrigerator.
• Assemble the Empanadas
• Gather the ingredients.
• Preheat the oven to 350 F and grab a baking sheet.
• Separate the empanada dough into golf-ball-size pieces and roll into smooth balls.
• Let the dough balls rest for 5 minutes.
• Roll each ball of dough on a floured surface into a 6-inch circle of about 1/4-inch in thickness.
• Add 1 tablespoon of the ​beef filling and one slice of hardboiled egg into the middle of the circle.
• Brush the edges with water and fold the pastry in half over the filling to make a semi-circle. Seal the edges by pressing down with fingers.
• Brush the sealed edge lightly with water, then turn the edge toward the middle and press with fingers to seal.
• Mix the egg yolk with 2 tablespoons of milk and brush the empanadas with the mixture.
• Bake for 25 to 30 minutes or until golden brown.