1 tbsp. olive oil
1/2 lb. ground top ground steak
1/2 c. chopped onion
1/8 tsp. chopped garlic
1/4 tsp. ground cumin
1/2 tsp. salt
Black pepper

Pastry:
2 c. plain flour
1/2 tsp. salt
1/2 c. lard and 2 tbsp. vegetable oil, combined and heated to lukewarm

12 pitted ripe olives Vegetable oil for deep frying 1/2 c. milk mixed with 1/2 c. water

Filling: In skillet heat olive oil over high heat, coating bottom of skillet. Add beef - cook 4 to 5 minutes, stirring constantly. Add few dashes pepper and cook stirring, 2-3 minutes. Let filling cool.

Pastry: In large bowl, combine flour and salt. Add lukewarm lard and oil, alternating with milk and water. Knead dough and roll into a ball. On floured surface, roll out dough into circle 1/8 inch thick. Cut into 5 inch rounds; gather scraps, roll into ball, re-roll and cut more rounds.

Place a tbsp. of filling, piece of egg and olive in center of dough round, moisten edges. Fold in half and press edges shut, press edges with fork tines. Put 2 inches oil in large saucepan and when hot, fry empanadas 3 at a time, turning with slotted spoon until golden brown.