Empanadas

In a large mixing bowl, combine 2 cups of flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt, whisking together until evenly blended.

Gradually add 1/2 cup of milk to the dry ingredients, stirring with a fork or your hands until a soft, pliable dough forms. If the dough is too dry, add milk one tablespoon at a time.

Turn the dough out onto a lightly floured surface and knead gently for about 2 minutes until smooth. Wrap in plastic wrap and let it rest at room temperature.

Prepare your desired filling, such as seasoned ground meat, cheese, or vegetables, and set aside to cool completely before assembling.

Roll the rested dough out to about 1/8-inch thickness on a floured surface and cut into circles approximately 5-6 inches in diameter using a round cutter or bowl.

Place a heaping tablespoon of filling in the center of each dough circle, fold the dough over to create a half-moon shape, and press the edges firmly together. Crimp the sealed edge with a fork or fold-and-twist method.

Preheat your oven to 400°F (200°C) and arrange the assembled empanadas on a parchment-lined baking sheet, brushing the tops lightly with milk for a golden finish.

Bake the empanadas in the preheated oven until the pastry is golden brown and cooked through. Remove from the oven and allow to cool for a few minutes before serving.