Place the flour and salt in a food processor and mix to combine.
Add the cold, cubed butter and blend again until the mix looks sandy.
Add the egg and milk to the food processor and mix until a smooth dough forms.
Place the dough on a floured work surface and roll into a large, 1/8thinch thick sheet. Use a 4” cookie cutter to cut out 12 round circles.
Fill the empanadas with your favorite filling, stuffing them with about 2-3 tablespoons of filling and sealing the empanadas shut by folding the dough in half and pinching it closed. You can also use a fork to press the edges.
Place the empanadas in the fridge to cool for about 30 minutes (this will help them stay sealed as they bake).
While the empanadas are chilling, preheat your oven to 375 degrees F.
Brush the empanadas with a little whisked egg and then bake them for about 18-22 minutes or until they are golden brown.