Empanadas de pino (meat)

Empanadas de Pino • Empanada dough (see recipe below) • 2 large onions, chopped • 1 pound ground beef • 2 teaspoons cumin • 1 beef bouillon cube • 1/2 cup raisins • ½ cup olives • 4 hard boiled eggs, sliced • 1 egg , to brush • 1 teaspoon sugar Preparation: • Prepare empanada dough. 
 • Cook the onions and garlic in the vegetable oil Add the ground beef, cumin, beef • bouillon, and salt and pepper to taste. 
 • Cook the beef, stirring and crumbling the meat, until browned and continue to cook for • 5 or 10 minutes more. 
 • Remove the meat mixture and let cool. The beef mixture will keep up to 2 days in the • refrigerator. 
 • Shape the empanadas: Separate the dough into golf ball size pieces, and roll into • smooth balls. Let rest for 5 minutes. On a floured surface, roll each ball of dough into a • 6 inch diameter circle, about 1/4 inch thick. Add 1 tablespoon of the beef filling, a few • raisins and some chopped olives, and a slice of hard boiled egg to the middle of the • circle. 
 • Brush the edges with water and fold the pastry in half over the filling, to make a semi • circle. 
 • Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with • water, then turn the edge toward the middle and press with your fingers to seal. • Make a hole with a toothpick in the middle of the empanada. • Mix the egg with and brush the empanadas with the mixture. 
 • Bake at 350 for 25-30 minutes, or until golden brown. Ingredients for the dough: • 4 cups flour • 1 teaspoons salt • 12 tablespoons lard or vegetable shortening, chilled • 1 cup hot water • 1 teaspoon sugar Preparation: • Sift the flour into a bowl. Stir in the salt
 • shortening (or lard) into the flour mixture with a pastry cutter or with two knives, until fairly well blended. 
 • Add 1cup hot water., a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough • Dough should be soft and smooth, and elastic - if you poke a hole in it with your finger, the indentation should remain.
 • Turn dough out onto a floured surface, and roll into desired thickness.
 Makes enough dough for 10-12 large empanadas.