Place the Chebe mix in a bowl. With a fork, blend in the Parmesan, eggs, milk and oil. Mix for a couple of minutes with the fork, then use your hands and knead it until the dough is smooth and well blended.
The filling can be made a day or two ahead of time if it is more convenient.
You may freeze the empanadas and reheat them later.
Consider making a double amount of the filling. What is left over can be refrigerated for later. Use it in another batch of empanadas, or serve it with rice and a salad for a quick weeknight meal. Or, add tomato sauce to make a great Bolognese for your next pasta dish. (Whatever you do with it, you have your next meal covered!)