Step 1

Make the dough for the empanadas. In a food processor, pulse 2 cups all-purpose flour with 1 tsp salt, and ½ cup butter until the mixture resembles a coarse meal. Add 2 eggs, ¼ cup white wine, and 1 tsp vinegar and pulse just until the dough comes together. Wrap the dough in plastic wrap and chill for 1 hour.

Step 2

Meanwhile, prepare the filling. In a medium bowl, combine 3 tbsp gochujang with 2 tbsp mirin, 2 tbsp sake, 1 tsp soy sauce, 2 tbsp brown sugar, ½ tsp black pepper, 1 tsp fish sauce, and 2 tsp honey. Heat 1 tbsp oil in a large saute pan over medium-high heat. Add 2 lb ground pork and saute until browned, breaking up the meat. Add ½ tsp garlic, ¼ chopped onions, and ½ tsp ginger and saute for another 2 minutes. Add the gochujang sauce and mix well. Cook another 1-2 minutes or until the pork is caramelized. Remove from heat and let cool completely.

Step 3

Prepare the scallion chimichurri. Combine all of the ingredients for the scallion chimichurri in a medium bowl, stirring to combine. Season with salt and pepper. Set aside.

Step 4

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Step 5

Dust a clean work counter with flour and roll out the dough to ⅛ inch thickness. Use a 5-inch biscuit cutter to cut as many rounds as you can. Spoon ¼ cup of the filling into the center and fold one end over to create a half-moon. Crimp the edges with a fork. Repeat with the remaining filling and dough, rerolling the scraps to create more empanadas.

Step 6

Lay the empanadas on the prepared baking sheet and brush on the egg wash. Bake for 20-25 minutes or until golden brown. Serve with scallion chimichurri.