EVOO Empanadas

Directions

• To make filling, heat olive oil of choice in a large skillet over medium heat.
• Add ground meat of your choice. Saute until well browned.
• Add onion and saute until translucent.
• Add the roasted peppers, garlic, oregano and cook for another few minutes until most of the moisture in the mixture has evaporated.
• Add the cheese, mix well, taste and season with salt and pepper, and then set aside to cool slightly.
• Preheat oven to 375.
• Mix the extra virgin olive oil and water together.
• Add to the dry ingredients and mix well until a dough forms.
• Knead on a lightly floured surface until smooth. Roll out to ⅛ ” thickness and then using a round glass or a large circular cutter (4″-5″ diameter would be perfect), cut out rounds of dough.
  
• Fill each with 2 tablespoons of cooled filling, brush one half of the inner edge of the circle and then pinch firmly closed to form a half moon shaped empanada.
• Use the tines of a fork to make a decorative edge and help seal the empanadas.
• Arrange on a baking sheet and brush with beaten egg. Bake for 15-20 minutes until each empanada is golden brown.
• Allow to cool slightly and serve warm.