Instructions

• Preheat the oven to 450°F (235°C). Lightly grease a baking tray and set aside.
• In a large mixing bowl combine 2 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon baking soda.
• Add 1/4 cup vegetable oil and 1/2 cup milk to the dry ingredients. Mix until the ingredients are incorporated and a shaggy dough forms.
• Turn the dough onto a lightly floured surface and knead lightly for about 1 minute, until the dough is smooth and elastic.
• If the dough is too dry, add more milk, one teaspoon at a time, until it comes together. If the dough is too sticky or shaggy, add more flour, one tablespoon at a time, until it is manageable. (The recipe may require a bit more flour or milk as needed.)
• Wrap the dough tightly in plastic film and let it rest at room temperature for 1 hour.
• After resting, unwrap the dough and divide it in half. Continue halving until you have 16 equal balls.
• Working with one ball at a time, roll it out on a lightly floured surface to about 3/32" thick (≈2 mm) and roughly 3.5" (≈9 cm) in diameter. Use a 3.5" round cutter or a cup to trim a neat disc.
• Place about 1 tablespoon of filling in the center of the disc. Fold the dough over to form a half-moon and press the edges to seal. Crimp the edges with the tines of a fork for a tight seal.
• Place the sealed empanada on the greased baking tray. Repeat steps 8–9 with the remaining dough and filling.
• If you have leftover dough scraps, use cutters to cut decorative shapes (leaves, flowers, etc.). Arrange decorations on top of each empanada after you apply the egg wash.
• Brush each empanada (and any decorations) with the whisked egg yolk.
• Bake in the preheated oven for 15–20 minutes, or until the empanadas are golden brown.
• Remove from the oven and cool on a wire rack for a couple of minutes before serving.