1. For the dough: combine the flour and cold butter cubes in a large bowl and rub the flour and butter between your fingers until you get a crumbly consistency. Add the egg yolk, then the milk, gradually, and combine, kneading gently until the dough holds together. You can add a little water at this stage if the dough does not want to set or add a little flour if it is too sticky. Wrap and let the dough rest in in the refrigerator for one hour, up to 24 hours.
2. Take the dough out of the refrigerator 15 minutes before putting together your empanadas.
3. Cut the hard-boiled eggs into slices.
4. In a cast iron skillet, prepare the stuffing: brown the chorizo and garlic ​​for 30-60 seconds in the oil. Add the jalapeño pepper, spices, cornstarch, tomato paste, pickled jalapeno juice, ground meat, olives and beef broth. Simmer, breaking up the meat, for about 15-20 minutes in the Forno Venetzia, mixing the mixture and turning the pan regularly. Cook until most of the broth is reduced. Taste and adjust seasonings, if needed. Let cool.
5. Cut the dough into two sections. Using a rolling pin, roll out the dough to a thickness of about almost 1/8 inch (1.5 mm). Using a cookie cutter or a bowl, cut out circles about 6 inches (15 cm).
6. Place about 2 tbsp. of the meat filling in the center of each round of dough. Add an egg slice. Brush the edges of the dough with a little water. Fold each round in half and seal by hand, folding the dough over itself or with a fork. Look at the video to get a better visual!
7. Brush with beaten egg and cook your empanadas in the FornoVenetzia wood fired oven at about 400-450F, turning and moving them around until grilled and cooked.

NOTES: Empanadas can be frozen before cooking, and cooked from frozen.