1 - In a bowl, combine 2 cups of flour (about 250 grams) with the salt and baking powder. Mix well.

Add the butter and one egg, kneading until the mixture is crumbly. Gradually add the beer, kneading well until the dough forms a single piece, doesn't stick to the bowl, and is slightly elastic.

Place the dough in a bag and let it rest for about 15 to 20 minutes.

Beat one egg before adding the filling of your choice.

Use a spoon to add your preferred filling, and brush a little beaten egg on the edges when closing the empanada to seal it well and prevent leaks.

Fry in oil.