Empanadas de Horno

Combine all-purpose flour, baking powder, and salt in a large mixing bowl.

Create a well in the center of the flour mixture and add the egg yolk, melted shortening, and warm milk, mixing gently until a soft dough forms.

Knead the dough on a lightly floured surface for 5-8 minutes until smooth and elastic, then cover and let rest for 15 minutes.

Heat the oil in a large skillet over medium-high heat, then add the diced onions and sauté until softened and golden, about 5 minutes.

Add the ground beef to the onions and cook, breaking it apart with a spoon, until browned completely, about 8 minutes.

Stir in the paprika, cumin, oregano, and chilli powder, cooking for 1 minute until fragrant.

Remove from heat and fold in the sliced hard-boiled eggs, black olives, and raisins, then season with additional salt to taste and allow to cool slightly.

Preheat the oven to 375°F (190°C).

Divide the rested dough into 4 equal portions and roll each portion between two sheets of parchment paper to a ¼-inch thickness.

Cut each rolled dough sheet into 4-5 circles using a large bowl or pastry cutter as a template.

Place 2-3 tablespoons of the beef filling in the center of each dough circle, then fold the dough in half and crimp the edges firmly with a fork to seal.

Arrange the empanadas on baking sheets, brush the tops with beaten egg wash, and bake for 30-35 minutes until golden brown.