Brown the garlic in a pan with oil. Add the onions and cook until transparent. Add the ground beef and cook until no longer pink. Season with salt and pepper. Add the potatoes and raisins. Splash Worcestershire sauce 2 or 3 times
Form the dough manually without an Empanada press cutter
Put pastry on a lightly floured board. Cut into 16 pieces. With the palm of your hands, shape each piece into a small ball. Roll each small ball with a rolling pin into a round thin flat dough until about 5" in diameter. Repeat the process.
Make the Empanadas
Fill the center of the flat dough with 1 tablespoon beef filling. Bring one side of the dough to the other side of the pastry and start pressing both edges together toseal them. Now you either can either crimp the edge with the tines of a fork or foldwith your fingers. Repeat the process. With practice you can master thesealing and folding with your hands or crimping with the tines of a fork, whichever you prefer.
Bake at Preheated oven to 425 degrees F
On a greased cookie sheet, arrange Empanadas about an inch apart. Brush the top with egg wash. Poke each Empanada with a fork to create a vent. Bake them at 425 degrees F for 10 minutes, then lower the temperature to 400 degrees F and bake for 15 minutes more. Let cool.