Breakfast Empanadas

Instructions

1. Step 1: Preheat oven to 375°F (190°C).
2. Step 2: In a large bowl, whisk together flour, salt, and sugar.
3. Step 3: Add cold butter and use a pastry blender to work into flour mixture until crumbly.
4. Step 4: Gradually pour in beaten egg and milk, stirring with a fork until dough comes together.
5. Step 5: Knead dough for 5 minutes, then wrap and refrigerate for 30 minutes.
6. Step 6: In a large skillet, cook chorizo over medium-high heat, breaking up with a spoon, until browned, about 5 minutes.
7. Step 7: In a large bowl, whisk together eggs and a pinch of salt.
8. Step 8: Add cooked chorizo, shredded cheese, and chopped cilantro to bowl and stir to combine.
9. Step 9: On a lightly floured surface, roll out chilled dough to 1/4 inch thickness.
10. Step 10: Use a round cookie cutter or the rim of a glass to cut out circles of dough.
11. Step 11: Spoon about 1 tablespoon of egg mixture onto one half of each dough circle.
12. Step 12: Fold dough in half to form a half-moon shape and press edges together to seal.
13. Step 13: Use a fork to crimp edges.
14. Step 14: Place empanadas on a baking sheet lined with parchment paper and brush with beaten egg.
15. Step 15: Bake for 20-25 minutes, or until golden brown.