Add butter & cream cheese and pulse for just a few seconds until crumbly. Add in egg & vinegar and pulse until the dough just begins to come together (but stop before it forms into a ball). 

Turn out the dough onto plastic wrap and form into a round. 

Refrigerate for at least one hour or up to 3 days. 

In a large mixing bowl, beat eggs, cream cheese, and cream. Add in pepper and combine.  Mix in chopped chives, sun-dried tomatoes, shredded cheddar & bacon bits.

Preheat a large non-stick skillet over low-medium heat.  Add butter to the pan.  Pour egg mixture into skillet and keep a close watch.  When you note the edges beginning to set, go along the edge of the pan with a spatula.  You'll see that large pillowy curds are forming.  Don't flip the eggs, just gently fold them over each other for about 3 to 4 minutes.  (Keep in mind that the eggs will continue to cook in the oven, so you don't want to overcook them.)

Remove the skillet from the heat and allow to cool completely.

Preheat oven to 350°F.  Line a baking sheet with parchment paper.

Roll out pastry dough in between two sheets of parchment paper, lightly dusting as you go with coconut flour.  Cut into 8 rounds of 4 1/2" in diameter.  If dough becomes difficult to work with, place it back in the refrigerator for 15 minutes before proceeding.

Brush the edges with egg wash and spoon 2 tablespoons of egg mixture into the center.  Press the edges together and fold or press down with a fork. 

Place the formed empanadas on the prepared tray, brush the tops with egg wash and bake for 18 to 20 minutes, until golden all over.  Allow them to cool for 10 minutes before serving.