To begin, prepare the dough. In a large bowl, combine flour and salt. Add the chilled butter and mix with your fingers until the mixture resembles breadcrumbs. Gradually pour in warm milk, kneading until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.

While the dough rests, prepare the filling. Heat olive oil in a large skillet over medium heat. Add the onions and cook until softened and translucent, about 5 minutes. Stir frequently to avoid browning.

Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, then mix in cumin, paprika, oregano, salt, and pepper. Stir well to coat the beef evenly with the spices.

Reduce the heat and let the beef mixture simmer for 10 minutes, allowing the flavours to meld. Remove from heat and cool completely before assembling the empanadas.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.

Divide the dough into 8 equal portions. Roll each piece into a circle about 6 inches (15 cm) in diameter. Keep the remaining dough covered to prevent it from drying out.

Place a spoonful of the cooled beef mixture in the centre of each dough circle. Add a few pieces of hardboiled egg, a black olive, and a few raisins on top of the beef.

Fold the dough over the filling to create a half moon shape. Press the edges together firmly, then crimp with a fork for a decorative seal. Repeat with the remaining dough and filling.

Place the empanadas on the prepared baking sheet. Brush each with the beaten egg to achieve a golden finish. Bake for 20–25 minutes or until the empanadas are golden brown and crisp.

Remove from the oven and let cool slightly before serving. Pair the empanadas with a side of Pebre (Chilean salsa) for an authentic touch. Arrange on a platter for a rustic presentation and enjoy the flaky crust and flavourful filling.