Combine the flour, sugar, and salt in a mixing bowl.

Whisk together the eggs and milk in a separate bowl.

Add the cold and cubed butter into the dough and use your hands to mix until crumbly.

Add in the egg mixture and mix until a dough forms.

Wrap the dough in plastic wrap and chill for 30 minutes.

Meanwhile, sauté the onion with the oil in a skillet over medium heat.

Add in the garlic and ground beef and cook until the beef is cooked through and no longer pink.

Add in the tomato paste and sauté for 1 minute.

Add in all ingredients and simmer for about 5 minutes or until liquid is absorbed.

Preheat the oven to 400°F.

When the dough is ready, roll it out to about ¼ inch thick on a generously floured piece of parchment paper.

Use a 4-inch round cookie cutter and cut into circles. You should get about 10 circles.

Scoop the filling (about 1-2 tablespoons) onto the prepared dough.

Fold over and use a fork to seal the edges.

Place the prepared empanadas on a baking sheet lined with parchment paper. Brush the tops with either oil or a beaten egg.

Bake for 20-25 minutes or until golden brown.

Serve warm with guac or your favorite dip and enjoy!