Mushroom Risotto

Directions:

1. In a large bowl, mix the butter into the flour with your hands. Then, add the salt, water, egg, and mix until a smooth dough forms. Cover with a clean, wet cloth and let the dough rest for 20 minutes.
2. For the filling, mix the milk, butter and flour, then stir until there are no lumps.
3. Over low heat, pour in the milk mixture into a pan and cook until it thickens. Stir in the corn kernels, nutmeg, and salt. Mix well and let cool.
4. Roll out the dough to about 0.2cm thick, and cut into circles of 8cm in diameter with a cookie cutter.
5. Spoon the filling in the middle of the circles, fold into semicircles, and seal the edges firmly with a fork.
6. In a pan, heat the oil and fry the empanadas until puffy and golden brown.