A young, uncomplicated Chilean red, with enough body to stand up to the strength of the dish, is the right choice.
Combine flour, salt, and vegetable oil using a stand mixer with a dough hook. Gradually add milk and beat until incorporated. Continue to knead by hand until a smooth, elastic dough forms. Cover with plastic wrap, transfer to fridge, and allow to set for approx. 30 - 40 min.
Finely dice shallot, mince garlic, and roughly chop cilantro. Cut chili into fine slices.
Heat some vegetable oil over medium heat in a large saucepan. Add onions and garlic and sauté for approx. 2 - 3 min. until translucent. Then add minced meat and continue to cook for approx. 3 - 4 min. until lightly browned. Avoid too much stirring to keep the meat juicy and flavorful.
Then, add tomatoes, kidney beans, and sweet corn. Season to taste with salt, pepper, and cumin. Continue to cook for approx. 3 - 4 min.
Remove from heat and add chopped cilantro. Stir to combine and set aside.
Preheat oven to 180°C/350°F. Lightly flour work surface. Roll dough into a thin layer with a rolling pin. Using a dough cutter, cut out rounds.
Whisk egg. Then, divide filling evenly among rounds, spreading it over half of each and leaving a border. Brush border of bottom with egg wash and fold over top part to enclose the filling. Tightly seal edges with finger tips and crimp using a fork. Transfer to preheated oven and bake at 180°C/350°F for approx. 25 - 30 min. until golden brown. Enjoy warm or cold.