Preheat oven to 375 degrees
For the empanada dough: In a large bowl, combine cream cheese, flour, butter and salt. Using a pastry blender, Mix all ingredients until a shaggy mass stage is reached. Press the dough into a ball, wrap in saran wrap and chill 30+ minutes. (or overnight)
For the empanada filling: Brown chorizo and remove from heat. Stir in remaining ingredients and stir until well mixed.
Using a rolling pin and a floured surface, roll empanada dough very thin, 1/8 inch thick. Use a ruler to measure.
Cut the dough into circles. Use a mini-tart pan, or a bowl with a thin rim to cut into circles. Once circles are cut, gather the excess dough and roll into another ball. Roll out again and make more circles.
Add a spoonful of filling and crimp closed using the back of a fork. Place the sealed empanadas on a baking sheet as you complete them.
In a small bowl, combine 1 egg with 2 tablespoons of milk. Whisk together using a fork Brush each empanada with the egg wash.
Bake at 375 for 20-25 minutes, or until golden.