Mix the flour and salt in a food processor, pulse until well combined.

Add the lard or butter, blend well.

Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form.

Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes.

On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas.

Use the empanada discs immediately or store in the refrigerator or freezer until ready to use.

Combine the ground beef, paprika, red pepper, cumin, salt, and pepper in a large bowl, mix all the ingredients together and chill until ready to use.

Melt the lard in a large frying pan or sauté pan, add the onions and salt, cook until the onions are soft, about 8 minutes.

Add the meat mixture to the onions and cook on medium heat until the meat is done, stir frequently.

Let the meat mixture cool down, and then mix in the chopped green onions and chopped oregano.

To assemble the empanadas, add a spoonful of the meat mixture to the center of each empanada disc, add a slice of egg and sliced olive.

Brush the edges of the empanada discs with the egg whites to help seal them.

Fold the empanada discs and seal the edges gently, twist and fold the edges, using a fork to press down and finish sealing the empanadas.

Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden color when baked.

Let the empanadas rest in the fridge for about 30 minutes or until ready to bake.

Pre-heat the oven to 400 F and bake for about 20-25 minutes, until golden on top.

Serve warm with chimichurri sauce or other dipping sauces.