For the empanada dough, we have a YouTube video on making pizza dough balls; we used the same dough for the empanada.

Chop all the filling ingredients for the carbonara into pieces for sautéing.

In a pot, melt the butter with a little olive oil.

Once the butter is melted, add the chopped onion and a pinch of salt. Cover and sauté the onion.

Add the chopped bacon. Add the mushrooms, stir, and continue to sauté.

Add the chicken breast to the carbonara mixture and season with a little salt.

Make a well in the center, add a little oil, then add the flour. Stir and cook for at least one minute.

Pour in the hot milk and stir until the mixture thickens. Once thickened, add the heavy cream and keep stirring.

Taste the carbonara and season with salt and pepper to your liking.

On a floured work surface, roll out the empanada dough with a rolling pin until it fits your baking sheet.

Place the rolled-out dough on parchment paper on the baking sheet. Spread the carbonara sauce over the dough.

Add the mozzarella cheese and oregano.

Roll out the other half of the dough and shape it again. Cover the empanada with this top layer of dough.

Press and fold the edges of the empanada to seal it well.

If you have leftover dough, you can use it to decorate the top. Poke holes in the dough so it doesn't puff up in the oven.

Bake at 375°F (190°C) for 35 minutes with heat on top and bottom. After about 15 minutes, brush with beaten egg and continue baking. Poke the empanada again if it starts to puff up.