First, make the dough starter. Mix the warm milk, 1 teaspoon of instant yeast, 1 tablespoon of all-purpose flour, 1 tablespoon of sugar, 2 tablespoons of vegetable oil, and 1 teaspoon of salt. Cover the bowl with a kitchen towel. Let it sit for 15 minutes to ferment well.

Add the flour to the starter. Knead well. Punch it until the dough is elastic and doesn't stick to your fingers. Clean and grease the bowl. Place the dough in it and cover with a towel. Let it sit for 1 hour in a warm place.

Prepare the filling. Chop the eggs and green onions into small pieces. Mix them together. Season with salt and pepper.

Flour the table. Divide the dough into six parts. With floured fingers, make circles 4-6 inches in diameter. Place 1 tablespoon of filling in the center of each circle. Pinch the edges together and press them. Shape the empanadas into ovals. Place the empanadas on a baking sheet lined with parchment paper. Cover with a kitchen towel and let rest for 15 minutes.