Breakfast Empanadas With Bacon & Eggs

½ recipe empanada dough
2 tbsp butter
8 eggs
¼ cup milk
8 pieces of bacon
1 cup shredded tasty cheese
250 g cream cheese
3 spring onions, finely chopped
SIDS SALT & PEPPER to taste
1 egg, for egg wash

Prepare the empanada dough then let the dough rest in the refrigerator for at least one hour. (overnight is best)
Cook the bacon until crispy and drain on paper towels. Crumble the bacon roughly.
Whisk the eggs with the milk and season with SIDS SALT & PEPPER.
Melt the butter over medium heat in a nonstick frypan. Add the chopped spring onions and cook for 2-3 minutes, until soft.
Pour in the eggs and cook, stirring, until well scrambled and just cooked. Stir in the cream cheese just before removing eggs from heat. The cheese does not have to be mixed in well.
Preheat oven to 190°C.
Roll out the empanada dough and cut into 8 x 15 cm circles of dough. Let circles rest for 5 minutes.
Place spoonfuls of the egg mixture in the middle of each dough circle, dividing the mixture evenly between the empanadas. Sprinkle some crumbled bacon and grated cheese on top of the egg mixture, dividing the cheese and bacon evenly between the 8 empanadas.
To Fold Empanadas: start at one corner of the empanada, and fold a triangle of dough from the seal edge down over itself. Press down to seal it, extended that part of the dough a bit as your press on it, and fold down a second triangle right next to the first. Press it down to seal and repeat, continuing all the way around the edge.
Fold and seal the empanadas then place on a baking tray. Whisk an egg with a tablespoon of water and brush empanadas carefully with the egg wash.
Bake for 25-30 minutes, until puffed and golden brown.
Remove from oven and let cool. Empanadas can be wrapped well and frozen. Thaw empanadas and reheat in the oven or microwave.