Potato and Goat Cheese Empanadas with Avocado Chimichurri

Ingredients

• 2 cups white whole wheat flour, plus more for rolling the dough
• ⅔ cup coconut oil
• 1 teaspoon salt
• 1 egg
• 3 Tablespoons coconut or almond milk
• 1 egg whisked with a little water for an egg wash
• 1 Tablespoon extra virgin olive oil
• 2 medium potatoes, in ½ inch dice
• ½ red onion, finely chopped
• 2 garlic cloves, minced
• ½ lb frozen corn
• 1½ teaspoons chili powder
• 6 oz baby spinach
• 3 oz goat cheese, crumbled
• 1 avocado, pitted and peeled
• ½ cup cilantro, packed
• 3 garlic cloves, minced
• Juice of ½ lime