Kale and Goat Cheese Empanadas with Avocado Chimichurri | Alexis de Portneuf

Ingredients

• 1 egg white, whisked
• 1 egg, whisked (optional) 
• 750 ml (3 cups) all-purpose flour
• A pinch of salt
• 150 g (1/3 lb.) unsalted butter, cold and diced
• 1 egg
• 60 ml (1/4 cup) milk
• 10 ml olive oil
• 1 1/2 L (6 cups) fresh kale, rinsed and roughly chopped 
• 125 ml (1/2 cup) roasted peppers, chopped
• 300 g Alexis de Portneuf Capriny Cheese
• 1 /2 garlic clove, minced
• 1 avocado, diced
• ½ garlic clove, minced
• The juice from half a lemon
• 5 ml (1 tsp.) dried oregano
• 60 ml (1/4 cup) fresh cilantro, chopped
• 80 ml (1/3 cup) mayonnaise