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1
In a small pan heat milk to lukewarm. Remove from heat.
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2
Add butter and stir till dissolved. Set aside to cool.
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3
In a large bowl. Combine flour and salt. Add eggs and the butter mixture and knead until a dough forms.
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4
Form a ball, wrap snd chill about 1 hour or until firm enough to work.
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5
filling:
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6
Soak the lentils over night, then cook until they're tender, then drain and set aside.
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7
In a large saute pan, heat the olive oil over a medium flame.
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8
Once hot, add peeled and chopped onion, minced garlic and diced pepper.
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9
Cook for 5-7 minutes, or until the onions turn translucent.
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10
Add cooked lentils, tomato paste, sliced olives and herbs.
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11
Cook for another 2 minutes. Remove the pan from heat.
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12
Assemble:
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13
Preheat the oven to 400u00b0F (200u00b0C).
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14
Roll the dough out to about 1/8 inch thickness.
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15
With an inverted 4-5-inch bowl trace the circle and cut a perfect round.
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16
Place a tablespoon of filling in the center of the dough circle, add a bit of parmesan cheese.
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17
Fold the empanada in half and press the edges together firmly all the way around, lengthening and thinning them slightly as you press them together.
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18
Turn over the edges and crimp with a teaspoon or fork to close.
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19
Repeat with the remaining filling and wrappers.
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20
Place on the baking sheet lined with parchment paper.
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21
Brush each empanada's top with beaten egg. Sprinkle with herbs.
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22
Bake in preheated oven for about 15-20 minutes (until nicely brown).
