Chilean Empanada

Make the filling: Melt butter in a large skillet over medium heat.

Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes.

Add pork and cook until completely browned and crumbly, 7 to 10 minutes more.

Drain fat from the skillet.

Stir in raisins, olives, and hard-cooked eggs.

Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens.

Remove from the heat and set aside.

Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended.

Stir flour and salt together in a separate large bowl.

Pour milk mixture into flour mixture; whisk until well combined and a dough forms.

Let rest for 10 minutes.

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

Line a baking sheet with parchment paper.

Roll dough on a lightly floured surface to a thickness of 1/8 inch.

Cut into 12 circles with a round cookie cutter or glass.

Spoon filling into the center of each circle.

Fold each circle in half and press the edges with a fork to seal.

Brush the tops with beaten egg.

Place empanadas onto the prepared baking sheet.

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