Chilean empanadas de pino

Empanadas is one of the dishes that they exist in all Central and South America, there is versions fried and baked, and the filling are endless. This are the more traditional in Chile, a lot of families they have empanadas for lunch every Sunday. I learned to make mines with my grandmother a long, long time and always try to make them at least once a year.
They are easier to do if the pino (ground meat filling) is made the day before. Once baked they keep really well for 2-3 days on the fridge.

Chilean  empanadas de pino
For 20 empanadas 
Ingredients:For pino,

• 1 kilo or 2 pounds of ground beef
• 1 cup beef broth
• 3 large or 4 medium onions chopped into small cubes
• 2 tablespoons all purpose flour
• 2 tablespoons red pepper or paprika or merken (chilean smoked chili)
• 1/2 teaspoon ground cumin
• salt and pepper
• 4 tablespoons oil

Optional,

• 20 black olives
• 40 raisins
• 4 hard boiled eggs

For the dough,

• 1 cup milk
• 1 cup warm water
• 1 tablespoon salt
• 1 kilo or 2 pounds of all purpose flour
• 4 egg yolks
• 180 grams/ 6,5 oz of warm melted shortening

Directions:

1. For the pino, tried to always do it the day before. On large saucepan heat the oil and fry the meat until lightly browned, about 8 minutes, add the paprika, salt, pepper and cumin, saute a few minutes. Add the broth and simmer 30 minutes over low heat. Add the onion and mixed well and cook over medium heat until onion is tender, about 30 minutes. Add the flour and stir well and adjust seasoning if necessary, cook 2 more minutes. Cool and refrigerate.
2. For the dough, make a brine with the milk, water and salt, stir to dissolve the salt completely. In a large bowl or on a stand mixer with the paddle attachment mix the flour and egg yolks, mix for a minute to incorporated. Add the melted shortening and work a little more, at this point you will see only crumbs. To form the dough star adding the brine with the mixer running on low speed until the dough is soft and flexible. If you need more moisture keep adding water. Separate dough into 20 portions and cover with a moist cloth. Work each piece individually, rolling until thin, cut in a circle about 7" and fill with 2 tablespoons of pino, a quarter of hard boiled egg, olives and raisins if desired. Close smearing the edge, press firmly and make the folds. Brush with an egg wash before baking.,
3. Preheated the oven to 350 F or 180 C. Bake for 30-35 minutes until golden.
4. Serve hot. To reheat, do it in the oven at the same temperature for 15 minutes.