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1
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 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.
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2
Prepare the frangipane filling: in a small saucepan over medium-low heat, melt the butter and Nutella together, stirring often so the Nutella doesn't 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.
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3
Preheat your oven to 180u00b0C/350u00b0F.
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4
Take the dough out of the fridge and allow it to soften for a few minutes.
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5
Put the dough between two pieces of baking paper and carefully roll it out to about 0.3cm/ 1/8in thickness.
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6
Using a 12cm/6in cookie cutter or bowl, cut 6 to 8 circles into the dough.
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7
Put about 11/2 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.
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8
Seal each parcel by pressing a fork lightly around the outer edge.
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9
Line the empanadas on a baking paper-lined baking sheet.
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10
Beat the egg yolk and milk and brush over the empanadas.
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11
Bake for about 30-minutes, or until golden.
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12
Allow to cool for 10 minutes.
