For the Filling

1. Heat olive oil in a large skillet on medium-high heat. Add potatoes and season with salt and pepper. Cook, stirring occasionally, until starting to get golden, about 10 minutes.
2. Add red onion and garlic and sauté until translucent, about 3 minutes.
3. Add corn and chili powder, stir and cook until corn is lightly charred and potatoes are cooked through.
4. Stir in spinach and cook until wilted, about 1–2 minutes.
5. Season with salt and pepper.

For the Dough

1. Mix flour, coconut oil, and salt together in a large bowl with your fingers until it forms a sandy consistency.
2. In a small bowl, whisk together egg and milk. Pour into flour mixture and mix until it forms a ball of dough.
3. Add another tablespoon or two of almond milk if needed.
4. Refrigerate for 15 minutes.
5. Preheat oven to 350°F (177°C).
6. Remove dough from the fridge and place on a well-floured surface.
7. Roll the dough until it is about 1/8 inch thick.
8. Cut out circles using a cutter or the rim of a mixing bowl.
9. Scoop a little filling onto one half of each dough round, leaving room around the rim.
10. Crumble a little goat cheese over the filling.
11. Fold the other side of the dough over the filling and press down with a fork around the edges.
12. Repeat with remaining dough.
13. Brush the top of the empanadas with egg wash.
14. Bake for 30–35 minutes at 350°F (177°C) until golden.

For the Avocado Dipping Sauce

1. Blend avocado, cilantro, garlic, and lime juice in a food processor.
2. Season with salt to taste.
3. Serve empanadas warm with dipping sauce.