Quinoa Empanadas from The Peruvian Kitchen by Morena Cuadra

Ingredients

• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup hot milk, plus 2 tablespoons
• Salt and pepper
• 1 egg, white and yolk divided
• 1 cup cooked quinoa (different colors will look prettier)
• 36 empanada dough sheets
• 1 bay leaf
• ½ cup Fontina cheese, coarsely grated