- In a bowl mix together flour, sugar and salt. 
- Cut the cold butter into cubes and add it to the flour mix. 
- With the tip of your fingers, gently mash the cubes into the flour. 
- The butter needs to be broken down to pea size. 
- Now add ice cold milk and bring the dough together. 
- Do not knead it. Just bring it together. It should be crumbly. 
- Now wrap it in cling film and refrigerate for 30 minutes until the dough is firm enough to be handled. 
- Preheat oven to 190°C. 
- Roll it into a thin dis. You can do it placing the dough between cling films or parchment paper or you can dust the counter with flour and roll it. 
- Cut into circles using a cookie cutter. 
- Gather the remaining dough, crush them together and re roll. 
- Mix together the jam and tutti frutti and add 1/2 tsp in the centre of the circles. 
- Apply water along the edges, place another circle on top and press well so that both the circles glue well. 
- Use a fork to crimp the edges. 
- Arrange on a greased baking tray. 
- Brush milk on top of all the empanadas. 
- Bake in the preheated oven for 20 - 25 minutes or until the top is golden. 
- Cool on wire rack and pack in air tight jar.