Chilean Empanada

1 tablespoon butter

1 large onion, chopped

1 teaspoon minced garlic

1 teaspoon dried oregano

1 teaspoon cumin

½ teaspoon salt

½ teaspoon ground black pepper

1 pound ground pork

3 hard-cooked eggs, chopped

1 cup raisins

1 cup chopped black olives

1 cup water

1 teaspoon cornstarch

1 cup lukewarm milk

1 cup shortening, melted

5 cups all-purpose flour

2 teaspoons salt

2 eggs, beaten

Melt the butter in a large skillet over medium heat; cook the onion, garlic, oregano, cumin, salt, and pepper in the melted butter until the onion is golden brown, 5 to 7 minutes. Add the ground pork and cook until completely browned, 7 to 10 minutes more; drain the fat from the skillet. Stir the eggs, raisins, and olives into the mixture. Whisk the water and cornstarch together in a small bowl; pour into the skillet and stir until the liquid thickens. Remove from heat and set aside.

Whisk the milk and melted shortening together in a bowl until evenly blended. Stir the flour and salt together in a separate large bowl. Pour the wet mixture into the dry and whisk until well mixed into a dough. Set aside to rest for 10 minutes.

Preheat an oven to 400 degrees F (200 degrees C).

Place the dough onto a lightly-floured board and roll to about 1/8-inch thick; cut into circles with a round cookie cutter or glass. Drop equal portions of the pork mixture into the center of each circle. Fold each circle in half and press edges with a fork to seal. Brush the tops of the empanadas with beaten egg.

Bake in the preheated oven until golden brown, about 25 minutes.