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