Sift the flour and salt, add the beaten eggs, the milk and the melted shortening. Mix to make stiff dough, divide into 20 pieces. Roll each thinly into a circle.
Put a spoonful of the stuffing on half a circle and fold over. Wet the edge with milk; fold over again to make a border.
Bake in a hot oven by 400ºF until brown and cooked.
MEAT FILLING "PINO"
Heat the oil with the paprika, fry the onions until soft. Add the chili powder, oregano, cumin and salt. Add the ground meat and mix with the onions. Cook until no longer pink, but do not let the meat get too brown.
Leave until the next day so that the juice sets, Fill the empanadas and add slices of egg, the raisins and olives divided between the 20 empanadas. Fold over the dough as described above.
If you like them shiny, paint with a glaze made of 1 egg beaten with 2 tbsps of milk before putting them in the oven.