Prepare the Dough: In a large mixing bowl, whisk together the gluten-free flour, sugar, and salt. Cut in the cold butter until it resembles coarse crumbs.

Bind the Dough: Whisk the egg and milk together and pour into the flour mixture, stirring until it comes together. Knead gently, shape into a disc and refrigerate for 30 minutes.

Cook the Filling: Heat olive oil in a skillet, sauté onion until translucent, then add ground beef and garlic, cooking until browned.

Season and Simmer: Drain excess fat, stir in tomato paste, green chilis, spices, and broth. Simmer until slightly thickened and cool completely.

Roll and Cut: Roll dough to ¼-inch thickness and cut out circles using a 4-inch cutter.

Assemble Empanadas: Place filling in the center of each dough circle, fold over and seal with a fork.

Bake: Preheat oven to 400°F (204°C). Brush empanadas with egg wash and bake for 20-25 minutes until golden.

Cool Slightly & Serve: Let cooked empanadas rest for 5 minutes before serving with dipping sauces.