Chilean Empanadas

In a big bowl mix flour with shortening. Slowly add enough water to mix dough thoroughly. Dough should not be sticky. You may need to add more flour if needed. Filling: 250 grams lean ground beef 2 yellow onions, diced finely 1 T. chile powder olives and raisins (one or two per empanada) hard boiled eggs (one wedge per pie) 1/4 cup broth salt pepper cumin oregano 1 T. flour Fry the ground beef and drain off the fat. Saute the onions until clear. Mix and cook on low with spices, broth and flour to thicken. Let stand refrigerated overnight. Roll out dough as if you were making tortillas, but not too thin. Place about one T. of the filling on half of dough circle. Add olive, raisin, and hard boiled egg wedge. Close circle and seal by curling edges together. Brush empanadas with a milk/egg mixture. Bake at med. to low heat until golden brown. Serve with a good tomato and onion salad, and a good red wine.