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1
Mix together the nuts, sugar, liqueur, and milk. A soft mixture should form but not one that seeps liquid. If that happens, add a little more nuts or sugar.
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2
The next day, start by making the dough. Whisk together the butter, wine, and egg yolk.
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3
Separately, whisk together the salt, baking powder, and flours.
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4
Either by hand or in a food processor, add the dry ingredients to the wet ingredients and mix together until a soft, sticky dough forms. Cover and let sit 30 minutes.
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5
On a lightly floured work surface, roll the dough out to 2 millimeter thickness. Cut 10-centimeter wide strips.
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6
Take spoonfuls of the filling and roll it out to about 9 centimeter. Place it on the narrow end of the strip of dough leaving space at the bottom.
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7
Starting at the bottom, fold the dough up over the filling. Roll it over twice and cut the strip off. Wet the edge of the steam and press the dough together to seal.
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8
Seal the ends with a fork and set the empanadas on a floured cloth or surface. Repeat with the rest of the dough and filling.
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9
Heat up 2 fingers of oil in a heavy skillet. The oil should be very hot, but not smoking yet. Fry the empanadas until golden.
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10
Remove to drain on paper towels and once cooled a bit, sprinkle with powdered sugar and serve.
