1 - Make the filling: Melt butter in a large skillet over medium heat.

2 - Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes.

3 - Add pork and cook until completely browned and crumbly, 7 to 10 minutes more.

4 - Drain fat from the skillet.

5 - Stir in raisins, olives, and hard-cooked eggs.

6 - Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens.

7 - Remove from the heat and set aside.

8 - Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended.

9 - Stir flour and salt together in a separate large bowl.

10 - Pour milk mixture into flour mixture; whisk until well combined and a dough forms.

11 - Let rest for 10 minutes.

12 - Preheat the oven to 400 degrees F (200 degrees C).

13 - Line a baking sheet with parchment paper.

14 - Roll dough on a lightly floured surface to a thickness of 1/8 inch.

15 - Cut into 12 circles with a round cookie cutter or glass.

16 - Spoon filling into the center of each circle.

17 - Fold each circle in half and press the edges with a fork to seal.

18 - Brush the tops with beaten egg.

19 - Place empanadas onto the prepared baking sheet.

20 - Bake in the preheated oven until golden brown, about 25 minutes.