Empanadas with Caramelized Milk

For the Dough

• 2 cups (300g) Fine Flour (Type 00)
• ½ teaspoon (3g) salt
• ½ cup (125g) unsalted butter, cut into cubes, chilled
• ½ cup (125g) strained yogurt, chilled
• 1 egg yolk
• 1 teaspoon (5g) vanilla extract

For the Filling

• 1 ½ cans (600g) caramelized milk (Dulce de leche)
• 2 egg yolks
• 1 cup (120g) walnuts

For the Topping

• 1 well-beaten egg
• 1 tablespoon (15g) sugar

For the Dough:

1. In a food processor, combine the flour, salt, and butter. Process until coarse crumbs form.
2. Add the yogurt and continue mixing. Add the egg yolk and vanilla. Knead until the dough pulls away from the sides of the food processor.
3. Cover the dough and let it rest for 30 minutes.

Prepare the Filling:

4. Grind the walnuts, but not into a powder. In a bowl, combine all the filling ingredients and mix well. Take a piece of dough and roll it into a log. Cut the dough into 30g pieces and roll them into balls.
5. Using a rolling pin, roll out a thin circle, about 12-14 cm in diameter. Place 1 tablespoon of the filling in the center and fold, leaving a ½ cm border. Fold the edges inward, like a small pumpkin shape (kolokoti), and place the empanada on a baking sheet lined with parchment paper.
6. Repeat with the remaining ingredients. Brush the surface of the empanadas with the beaten egg and sprinkle with the sugar. Bake in a preheated oven at 180°C (350°F) for 25 minutes.