Prepare the pino (filling) first so it has time to cool before filling the empanadas. I like to use two large skillets to make the pino, as the meat browns better this way. Heat a skillet with enough oil to cover the bottom. Divide the beef and pork between the skillets and brown well. Divide the garlic and onions between the skillets and cook until lightly golden. Add the raisins and spices, dividing them as well, and cook for 1 minute without burning. Add the wine and let the alcohol evaporate. Let the filling cool.

To make the dough, put the water, salt, and lard in a pot and heat over medium until the lard melts. Place some of the flour in a large bowl and gradually mix in the warm water mixture. Finish kneading on your work surface, adding the rest of the flour.

Knead well until you have a smooth dough that doesn't stick to the surface. Add a little more water if needed, or more flour if the dough is sticky. Cover the dough with a kitchen towel and let it rest for 20 minutes. Divide the dough into balls and roll each into a disk.

To assemble and bake the empanadas, place the dough disks on your work surface and add a spoonful of pino filling. Add a piece of hard-boiled egg and some olives. Brush the edge of the dough with a little water or the beaten egg mixed with milk, then fold into a half-moon shape.

Brush the edges again and seal the sides. You can shape the edges as you like. Place the empanadas on baking sheets lightly sprayed with oil. Brush the tops with the beaten egg and milk mixture. Preheat the oven to 470°F (244°C) and bake the empanadas for about 30 minutes, or until golden brown.