Sift flour and mix with salt.

Incorporate butter into the flour until crumbly.

Slowly add water and stir until incorporated to create dough.

Wrap dough in plastic, knead, and refrigerate for at least 1 hour.

Heat oil in a frying pan over medium-high heat.

Add onion and sauté until soft.

Add carrot, garlic, bell pepper, mushrooms, and soy sauce; cook until water evaporates.

Reduce heat and add basil, parsley, salt, and pepper.

Remove from heat and cool.

Preheat oven to 350F (180C).

Line a baking tray with parchment paper.

Roll out dough on a floured surface to a thin disc.

Cut out circles of dough using a 3-1/2-inch circle cutter.

Re-roll dough as needed.

Stretch circles into ovals and place a tablespoon of mushroom filling on each.

Moisten edges with water and fold dough over filling to create a semi-circle.

Use a fork to press edges together to seal.

Place empanadas on the prepared baking tray.

Make an incision with a knife in the center of each pastry for steam to escape.

Brush tops with milk.

Bake for 25-30 minutes until slightly golden.

Cool slightly and serve.