Empanadas de leche (empanadas de leche)

Instructions

1. Make the dough: mix the flour, salt and cold butter pieces until it looks sandy.
2. Add the egg and cold water, knead quickly, then let the dough rest for 30 minutes in the fridge.
3. Make the filling: heat the milk with the sugar, cinnamon and lemon zest over low heat for 20 minutes, stirring.
4. Dissolve the cornstarch in a little cold milk, pour it into the warm milk and stir until thickened, about 5 minutes.
5. Let the custard cool completely, then remove the cinnamon stick and the zest.
6. Roll the dough out thinly and cut out 10 cm discs. Place a spoonful of filling on each and fold into half-moons, sealing the edges.
7. Bake at 190 °C for 20 to 25 minutes, until the empanadas are golden.
8. Dust with powdered sugar before serving.