Ingredients:
8 Tbl of butter 
2 Tbl spoon of flour.
2 cups of milk
1/2 tsp of nutmeg
Salt.
Black pepper.
1 egg.

Instructions:
Warm up the milk. Set at the side. 
Melt the butter a medium/low heat.
Bring the heat to the lowest possible.
Mix the flour fast with a fork.
Incorporate the hot milk right away stirring fast with a whisk utensil, preventing it from becoming lumps. 
Cook on low heat for a few more minutes until the paste thickens.
Set in the refrigerator overnight, or at least 4-5 hours before filling the empanadas.
Before filling the empanadas, mix one egg.
Go ahead and have fun filling your empanadas. 
To fill:
Using a soup spoon, fill each disc in the center leaving space in the borders to close the empanada. Fold the disc in half and using a fork press down the disc closing and sealing the empanada. 

Bake for 17-20 minutes in the HOT oven.

Enjoy always warm with your favorite sauce or salad.