Empanada Meat Pie Dough 5 cups flour 2 tsp baking powder 1 tsp salt 1/4 lb lard 1 cup milk Filling 4 onions chopped 1/2 cup oil 1 tbsp paprika 1 lb ground beef 1 boullion cube 3 eggs salt, oregano, and pepper raisins black olives Filling Preparation Fry onion in hot oil until cooked, lower the heat and add paprika and ground beef, when cooked add the rest of the spices, and the bouillon dissolved in 1/2 cup of water. Let it simmer for 5 to 10 minutes on low heat. When cold use to stuff the empanadas. Note; add 1/2 tsp of sugar to soften onion. (optional) Dough Preparation Sift flour, baking powder and salt together, add melted lard and hot milk, mix little, mixing well, but not kneading. Let stand for 20 minutes and then roll it. Cut in circles aprox 20 cm diameter, and put in each of them one tbsp stuffing, one olive, 2 o 3 raisins, one slice of hard boiled egg, moisten the edges and fold shapping them as triangles or rectangles, brush with egg white or milk, puncture in 2 o 3 spots. Place on a baking sheet and bake for 40 minutes at 375 F.