From Winnyver's kitchen in Mexico.

Originally published on Cookpad Mexico as Empanadas de leche, with US measurements.

Milk Empanadas

Name: Milk Empanadas
Total time: 1800 s
Yield: 8 servings
Ingredients: 2.2 lbs all-purpose flour (1 kg); 2 1/4 cups vegetable shortening (500 g); 1 bottle beer; 1 pinch salt; 4 1/4 cups whole milk (1 liter); 1 can sweetened condensed milk; 1 can evaporated milk; 1/2 cup rompope (125 ml); 1 stick cinnamon; 1/2 cup cornstarch (60 g)

Winnyver @cook_1090677

Acapulco, Mèxico.

Milk Empanadas

Winnyver @cook_1090677

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Ingredients

30 minutes

8 servings

2.2 lbsall-purpose flour (1 kg)
2 1/4 cupsvegetable shortening (500 g)
1 bottlebeer
1 pinchsalt
For the filling
4 1/4 cupswhole milk (1 liter)
1 cansweetened condensed milk
1 canevaporated milk
1/2 cuprompope (125 ml)
1 stickcinnamon
1/2 cupcornstarch (60 g)

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Steps

30 minutes

1

For the filling:
2

Bring the milks and cinnamon stick to a boil.
3

Dissolve the cornstarch in 1/2 cup water and add to the boiled milk mixture.
4

Add the rompope, stir until it thickens into a creamy consistency, then remove from heat.
5

For the dough:
6

Make a well in the flour and add the shortening, beer, and salt in the center.
7

Mix until you have a workable dough.
8

Shape the dough into small balls and roll each into a small circle.
9

Fill, fold, and bake at 340°F (170°C) for 20 to 30 minutes.
10

Remove from the oven and sprinkle with sugar.