Empanadas from Chile

This recipe makes about 100 empanadas

FILLING:
The filling can be made the day before.
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
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 fold edges to seal.
Brush tops with beaten egg and bake until golden brown, or 25 minutes.