Ingredients:
On a clean surface form a crown with 5 1/2 cups of flour
In the center of it place the diced butter, the egg, salt
And milk
Mix well the center ingredients
Then incorporate from inside out the flour from the center outwards little by little until integrated
Forming a smooth and manageable dough
In an oiled container place the dough, cover it and let it rest for 30 minutes before kneading it
Sprinkle the table with a bit of the reserved flour, divide the bun into four parts
With the help of a rolling pin, stretch the dough until the right thickness is obtained
Do the same with the three remaining buns
With a glass container of approximately 5 1/2 inches diameter (regular size) or 3 1/2 inches (finger food size), mark the dough making pressure
With the help of a pizza cutter, cut the outline of the pastry dough
The amount of pastry dough will depend on the thickness you want when you stretch the dough.
I recommend if you want to keep them in the freezer use plastic separators in between
The dough can be used to make fried or baked goods with any type of filling inside it
To fry:
In a pan, place oil, heat to medium/high temperature
Place the empanadas inside the oil, fry them for 5 minutes on each side or until they are golden brown to your liking
Tip The amount of oil you use should cover the empanadas
Place it on a paper towel to remove excess oil
To oven:
Preheat the oven to 400 degrees Fahrenheit
Spray a baking tray with cooking spray, arrange the empanadas without touching next to each other
You can paint the empanada with egg yolk (optional)
Cook it for approximately 20 minutes or until the dough is golden brown to taste
