Meat Empanadas (All Kinds)

Ingredients

• pasta quebrada (shortcrust pastry) or hojaldre (puff pastry) or thin bread slices
• ground meat (veal, jamón (cured ham), poultry, or a mixture)
• milk
• egg
• manteca (lard) or oil

Instructions

1. Prepare a shortcrust pastry, puff pastry, or thin bread slices. Place a spoonful of the ground meat filling (veal, jamón, poultry, or a mixture of any of these) between two layers of pastry or bread to form the empanada.
2. Once assembled, moisten the empanada with milk, place it on a cloth, weight it down, and let it rest for a few hours.
3. After resting, brush the empanada with beaten egg. Heat the manteca or oil until very hot, then fry the empanada until golden and cooked through.