Directions

1. Preheat the oven to 190°C (375 °F).
2. Using a food processor, combine the flour and salt. Add the butter and pulse for 10-15 seconds. Add the egg and milk, a little at a time, until desired texture is obtained. Set aside.  
3. In a pan set over medium heat, sauté the kale in olive oil for 20 seconds, stirring constantly. Place kale on a paper towel and let cool (this is so that the kale does not lose water during the final cooking time). In a bowl, combine all the ingredients for the stuffing.
4. On a floured work surface, roll the dough out ¼-inch thick. Using a 6-inch round cookie-cutter, cut the dough into circles. Using a brush, wet the exterior of the circles with the egg white. 
5. Fill each empanada with the stuffing and close. Using your fingers or a fork, seal the edges shut. Brush with the whisked egg, if desired. Place on a baking sheet lined with parchment paper and bake until golden (20-25 minutes).  
6. While the empanadas cook, place all the ingredients for the chimichurri sauce in a blender and puree. Serve the empanadas with the sauce.