Put the flour in a volcano shape in a bowl, add the chopped butter, egg yolk, oil, erythritol and salt in the middle and knead.

While kneading, add almond milk little by little, without stopping mixing, until you obtain a homogeneous dough.

Leave it in a closed container for 15 minutes. After this time, knead the dough lightly and roll it out on a pre-floured surface.

After stretching, cut circles with a diameter of 10-12 cm and keep them until the filling is ready.

Heat the oil in a pan and fry the onion for a few minutes.

Add the meat, cumin, salt and pepper, parsley, raisins and erythritol. Cook over medium heat until the meat is fully cooked. Remove from fire.

When it is time to assemble the empanadas, preheat the oven to 180°.

Distribute with a spoon into the center of each dough circle.

Add a quarter boiled egg and two sliced olives to each empanada. You can put 1 whole olive in each empanada, be careful with the bones!!

Fold the empanadas and seal the edges with the tines of a fork or by hand.

Once all the empanadas are formed, brush with beaten egg and place them in the oven, where we will keep them at 180° C for 30-40 minutes or until golden brown.