Mix 3 cups of all-purpose flour, ½ teaspoon of salt, 1 egg yolk, and half of 1 cup of lard. Gradually add 1 cup of warm milk until a smooth dough forms. Cover and chill for 30 minutes.
Melt the remaining lard in a large skillet. Cook 2 diced white onions with a pinch of salt for about 8 minutes, until soft.
Mix 450g of ground beef with 2 tablespoons of smoked paprika, 2 teaspoons of red chili powder, and ½ tablespoon of ground cumin. Add to the onions and cook until browned and cooked through.
Season with salt and pepper and let cool. Stir in 1 bunch of finely chopped green onions and 1 tablespoon of chopped fresh oregano.
Roll out the dough and cut 20 rounds. Put a spoonful of filling on each and top with 3 sliced hard-boiled eggs and ¼ cup of sliced green olives, divided evenly.
Separate 1 egg. Brush the edges of the rounds with the white, fold over, and seal with a fork. Brush the tops with the yolk.
Preheat the oven to 400°F / 205°C. Meanwhile, chill the empanadas for 30 minutes, then bake for 20-25 minutes, until golden.
