Dough Preparation:

1. In a large bowl, mix together flour, salt, and egg.
2. Add the melted shortening to the mixture and stir well.
3. Gradually pour in the boiling water, mixing until a smooth dough forms.
4. Divide the dough into 7-8 equal pieces.
5. Roll out each piece on a floured surface into a 7″x9″ rectangle.
6. Trim any excess dough and set aside on a plate, dusting with flour to prevent sticking.

Filling Preparation:

1. In a large skillet, sauté the diced onions with paprika, cumin, and a pinch of salt until softened.
2. Add the ribeye meat and cook until well done. Incorporate the merquén seasoning.
3. Taste and adjust seasoning with more cumin, paprika, or salt as needed.
4. Let the mixture cool, then refrigerate overnight.

Assembling the Empanadas:

1. Preheat the oven to 400°F (200°C).
2. Oil a baking sheet and sprinkle with flour to prevent sticking.
3. On a floured surface, place a piece of rolled dough.
4. Add 2-3 tablespoons of the meat mixture, a wedge of boiled egg, and one olive to the center of the dough.
5. Fold the dough over the filling and seal the edges with the egg wash mixture.
6. Brush the tops of the empanadas with more egg wash.
7. Place the empanadas on the prepared baking sheet.

Baking:

1. Bake the empanadas for 15-18 minutes or until golden brown.
2. Remove from the oven and allow them to cool slightly before serving.