Vegetarian Empanada

Filling

Cook the peas, green beans, zucchinis, and bell peppers in a little water until they're al dente

Drain and reserve

In a blender, blend the spinach with milk and flour

Transfer this mixture to a pot and cook until thickened

Let cool

Mix in the vegetables and let it cool down

Add the Parmesan cheese and salt, and mix again

Dough

Preheat the oven to high temperature

Mix together the flour, yeast, and salt

Add the cold butter and frozen vegetable shortening, and mix with your fingertips until a smooth dough forms

Add the milk and knead until it's smooth

Open part of the dough in the bottom of the baking sheet

Fold the edges over

Put the ring mold in the bottom and close it

Make rolls of dough and line the sides, pressing them with your fingers

Fill with filling

Open the remaining dough on parchment paper and place it over the filling

Remove the parchment paper and press down the edges

Decorate with leftover dough

Brush with egg yolk

Bake until golden brown, remove from mold, and serve.