Chilean Empanadas

The Empanada Dough:
1 kilo flour
1/8 kilo butter
1 tsp sal
1 tsp baking powder (polvo real)
1 cup warm milk
1 cup warm water

Preparation

1. Melt the butter in a pan
2. Mix together all the dry ingredients including salt. Make a hole in the middle and pour the melted butter and the milk and some of the water into this hole and mix. If it needs more water, add some more from the cup of water. Mix all of this with a wooden spoon. Once it is blended together, place dough on the counter to knead. it.
   

Filling:

3/4 cup ground beef or chicken
2 large onions
3 eggs
Raisins soaked in water
Chopped, Pitted olives (I prefer kalamata but green or black are also great)

1. Fry the meat and once it begins to brown add the onion and some salt. If you choose to use chicken, make sure to cook it first (boil) and then fry it.
   
2. Mix in the remaining ingredients
3. Add seasoning to taste
4. Make the dough into little pockets and fill with the filling. Make sure they are sealed well.
   
5. Fry in hot oil or bake.