Chilean-Style Empanadas de Pino

Prepare the Beef Filling

1. Melt 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.  
2. Add the garlic and cook for 1 minute more.
3. Add the ground beef, cumin, chili powder, paprika, beef bouillon, and salt and pepper to taste.
4. 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.

1. Remove the skillet from the heat and stir the raisins and black olives into the beef mixture.
2.  Let the filling cool completely. The filling will keep up for up to two days in the refrigerator.

Assemble the Empanadas

1. Separate the empanada dough into golf-ball-size pieces and roll into smooth balls.
2. Let the dough balls rest for 5 minutes.
3. On a floured surface, roll each ball of dough into a 6-inch circle about 1/4 inch thick.
4. Add 1 tablespoon of the ​beef filling and a slice of hardboiled egg to the middle of the circle.
5. Brush the edges with water and fold the pastry in half over the filling to make a semi-circle.
6. Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.
7. Mix the egg yolk with 2 tablespoons milk and brush the empanadas with the mixture.
8. Bake at 350 F for 25 to 30 minutes or until golden brown.