For the dough: Sift all the dry ingredients: flour, sugar, and salt. Combine with the shortening and crumble with your fingers until it resembles a sandy consistency. Pour in the milk and form a smooth paste.
Using a rolling pin, roll out the dough and cut with a circular cutter.
Fill the empanadas with the jam and fold them.
Use a fork to seal the edges of the empanada so that it doesn't open while baking, and it also serves as decoration.
Preheat the oven to 175-200°C.
Arrange the empanadas on a greased and floured baking tray.
Glaze with the egg and bake until golden brown.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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