1 1/2 lb. ground meat
2 tsp. oil or shortening
2 med. onions, chopped
1 tsp. oregano
1 tsp. garlic
1 c. water
1 tsp. cornstarch
3 eggs, hard cooked, sliced
1 c. raisins
1 c. black olive, pitted

The filling is made the day before.

To prepare filling, put oil in frying pan; add spices and saute until onion is golden brown. Add meat and cook 30 minutes.

In a small bowl, combine water and cornstarch; add to meat mixture to thicken.

DOUGH:

5 c. flour
2 tsp. salt
1 c. milk, lukewarm
1 c. shortening, melted
2 eggs, beaten

Preheat oven to 400 degrees. Put flour and salt into mixing bowl. In another bowl, combine warm milk and melted shortening. Add to flour and mix well. Set aside 10 minutes. The filling is layered in this way on each circle of dough: 1 tablespoon meat then a slice of cooked egg, then 2 raisins topped with 2 olives.

Roll out dough on lightly floured board 1/8-inch thick, cut with cookie cutter or glass and layer as above. Fold each circle in half, and press edges with a fork to seal.

Brush tops with beaten egg and bake until golden brown, or 25 minutes. This recipe makes about 100 empanadas.