Chop the onion and garlic, wash the Hokkaido, remove the seeds, dice finely and then fry everything in a pan with olive oil.
Add the minced meat and fry.
Wash and finely chop the chard, add to the filling and simmer for 5-10 minutes.
Season with Oswald Rustica Classic, salt and pepper and then refrigerate in the refrigerator.
For the dough put flour, salt and butter in a bowl and work into a crumbly dough.
Add eggs and water, knead to a smooth dough, then cover and let rest for 20 minutes.
Preheat the oven to 160 degrees circulating air or 180 degrees top/bottom heat.
Roll out the dough on a floured work surface and cut out rondelles with a round cookie cutter (in my case it was a diameter of 10 cm) and put a tablespoon of filling on top.
Fold one half of the dough upwards and press the edges well. Press the edges either with a fork or fold them inwards.
Mix the egg yolks and milk in a bowl and brush the empanadas with it. Bake in the oven for 20-25 minutes.
The warm empanadas are accompanied by a tomato salsa (tomatoes, spring onions and Oswald Agliata spice) or a delicious leaf salad.