Nutella frangipane empanadas

Prepare the empanada dough: in a bowl, sift the flour and corn flour.

In a separate bowl, sift the sugar and hazelnuts.

Using your hands or in a food processor, rub the flour and 1 stick butter together until you get a sand-like texture.

Combine with the sugar and hazelnuts.

Once incorporated, crack the egg and mix until the dough comes together.

Tip the dough onto a piece of Clingfilm, shape into a flat disk, cover and refrigerate for at least 1 hour.Prepare the frangipane filling: in a small saucepan over medium-low heat, melt 1/2 stick butter and Nutella together, stirring often so the Nutella doesnt burn and stick to the bottom of the pan.

In a bowl, beat the eggs, then fold in the ground hazelnuts.

Add to the Nutella mixture, stir well to combine and set aside to cool.Preheat your oven to 180C/350F.Take the dough out of the fridge and allow it to soften for a few minutes.Put the dough between two pieces of baking paper and carefully roll it out to about 0.3cm/ 1/8in thickness.Using a 12cm/6in cookie cutter or bowl, cut 6 to 8 circles into the dough.Put about 1 tsp filling in the centre of each disk (you will have more filling than you need).

Dampen the edges of each circle with a little water and close them in half-moon-shaped parcels.Seal each parcel by pressing a fork lightly around the outer edge.Line the empanadas on a baking paper-lined baking sheet.Beat the egg yolk and milk and brush over the empanadas.Bake for about 30-minutes, or until golden.Allow to cool for 10 minutes.Find more recipes on my blog http://alalemon.com.