Place flour in a pan over low heat, toast the flour until light brown in color or approximately 5 minutes then transfer in a bowl.

Add water and stir until flour is completely dissolved. Add egg yolk and mix until fully incorporated.

Melt butter in a pan in low heat then pour the condensed milk and the flour-egg mixture.

Continue stirring with a spatula until consistency becomes very thick to the point that it can easily form a shape when molded. Set aside and let it cool.

In a mixing bowl add flour and cold butter and mix using a fork or by hand until texture is sandy and butter is incorporated.

Tip in the salt, vinegar, cold water, and half of the beaten egg. (NOTE: Save other half of egg for eggwash.)

Using a whisk or by hand, mix the ingredients until dough is formed. Cover the bowl with a cling film and place inside the refrigerator to chill for a minimum of 15 minutes.

Preheat oven at 180°C or 355°F and line baking sheet with parchment paper.

Lightly dust a flat clean surface with flour and place the chilled dough on top. With a rolling pin, flatten the dough to around 1/8 inch thickness.

Cut dough using a cookie cutter (2 inches or 2.5 inches in diameter). Gather excess dough and repeat process until all dough are finished.

Thin out the side of the circle dough using the the thumbs and scoop 1 tsp off filling and place it on the center of the dough.

Moisten edges of dough with water. Fold the dough in half to enclose the yema; press edges together with the tines of a fork to seal or by folding the edges. Brush with eggwash (half beaten egg with 1 tbsp milk)

Place empanaditas on the baking sheet and leavin atleast 1/2 inch space between them. Place in the oven and bake for 30 minutes at 180°C/355°F or until golden.

Remove from the oven and let it slightly cool down. When cool to touch, dregde in sugar and serve. Bon appetit.