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.
