Pasta Empanadas

In a bowl, create a mixture by mixing flour, milk, flour and a pinch of salt with your hands.

Knead until you create a fluffy ball and then roll it out with a rolling pin until it is a few mm thick.

Cut out round shapes and place a spoonful of leftover pasta.

Close the round of puff pastry by pressing with your fingers until you get the classic empanada shape.

Beat an egg in a small bowl and brush the empanadas. Bake at 180 degrees in a ventilated oven.