In a big bowl put the sifted flour, salt and sugar. Using your fingertips mix a little to combine the ingredients.
Add in the vegetable shortening and continue to mix with your fingertips for 5 minutes until the shortening fully integrates with the flour.
Add in the evaporated milk and bring together using your hands until you form a soft dough. It is important not to knead and just touch the dough until it comes together and it is smooth.
Cover the dough with kitchen plastic wrap and let it rest at room temperature for 30 minutes.
In a small bowl miz together the dulce de leche and egg yolks using a fork until combined.
Once the dough has rested, put it on the kitchen countertop and roll it out until it has a thickness of about 0.20 inches (5 mm).
Cut the dough with a circular cookie cutter of about 2.30 - 2.75 inches (6-7 cm) until you get about 30 circles (you will need to roll out the dough 1 or 2 more times to get all the circles).
Once you have all the circles ready, put about 1 to 2 tbsp of dulce de leche in the middle. Then fold each onto itself to form half a circle. To seal them, press a fork on the edges like you see in the pictures.
Preheat the oven to 375º F (180º C). Line one or two big baking sheets with parchment paper.
Once all the empanadas are ready, brush them with the beaten egg and sprinkle some granulated sugar on top if you want to. Bake for 20 minutes until they turn slighty golden brown.
Take out of the oven and let them cool down for at least 10 minutes before eating.
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