Empanadas - Meat-Filled Turnovers, a Chilean recipe from the Worldwide Gourmet

Ingredients

• - 700 g (1 1/2 lb.) diced cooked beef (preferably left over from a stew)
• - 200 ml (3/4 cup) beef broth
• - 50 g (1/3 cup) flour
• - 80 g (3 oz.) onion
• - 80 g (3 oz.) lard
• - 50 g (2 oz.) raisins
• - 50 g (2 oz.) olives
• - 2 hardboiled eggs
• - 4 g (1 tsp.) cumin
• - 8 g (1 1/2 tsp.) sugar
• - Salt, pepper and cayenne
• - 1 kg (2 1/4 lb.) flour
• - 250 g (9 oz.) lard
• - 150 ml (10 tbsp.) milk
• - 2 eggs + 1 yolk
• - Salt