Baked Empanadas

Makes 20 Empanadas

Filling:
2 lbs ground beef 4 tablespoons Shortening 5 onions, finely chopped 2 tablespoons sweet paprika Cumin, Salt, and Pepper ----------------20 black olives 40 raisins 4 hard boiled eggs, sliced

Dough:
2 lbs flour, sifted or fine 7 tablespoons shortening, melted 1 teaspoon sweet paprika Salt, and Pepper

Preparation:
1. Cook the shortening and onions for 20 minutes. Add the paprika, and the ground beef and cook for another 5 to 10 minutes. Add salt, pepper, and cumin. Let cool, and refrigerate. (it works better if you prepare the filling the day before) 2. To prepare the dough, put the flour in a bowl. Prepare a brine with the rest of the ingredients and a pint of hot water. Mix well, and add the melted shortening too. Knead well until you get a soft, and warm dough. 3. Divide into small balls and roll out on a floured surface to a 1/12 inch thick. Cut into 6 inch rounds app. 4. In the center of each round, place 2 tablespoons of beef filling, 1 olive, 2 raisins, and a piece of hard boiled egg. 5. Moister the edges with the juice from the beef filling (or hot water) and fold in half. Press the edges together so that the dough thins. 6. Bake in a pre-heated medium oven for 15 minutes or until the Empanada dough gets a gold brown color. 7. To make the empanadas look better, before you baked them, whisk a whole raw egg in a bowl, and brush the top of each empanada with the mix egg. This will make the empanadas get a BEAUTIFUL golden glazed look. 8. ENJOY with family and friends!!!