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1
For the dough:
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2
1.
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3
In a small pan heat milk to lukewarm.
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Remove from heat.
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5
2.
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Add butter and stir until melted.
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Set aside to cool.
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3.
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9
In a large bowl.
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Combine flour and salt.
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Add the eggs and the butter mixture and knead until a dough forms.
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12
4.
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Form dough into a ball, wrap and chill for about 1 hour or until firm enough to work.
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14
For the filling:
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15
1.
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After soaking them overnight, drain lentils.
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Put them into a pot of water and cook for 15-20 minutes.
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2.
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19
In a large saute pan, heat the olive oil over a medium flame.
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Once hot, add peeled and chopped onion, minced garlic and diced pepper.
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3.
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Cook for 5-7 minutes, or until the onions turn translucent.
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23
4.
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Add cooked lentils, tomato paste, sliced olives and herbs.
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5.
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Cook for another 2 minutes.
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Stir in salt and pepper.
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Remove the pan from heat.
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29
For the assembly:
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30
1.
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31
Preheat the oven to 400 degrees F (200 degrees C).
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32
2.
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Roll the dough out to about 1/8 inch thickness.
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34
3.
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35
With an inverted 4- or 5-inch bowl trace a circle and cut a perfect round.
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36
4.
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37
Place a tablespoon of filling in the center of the dough circle and add a bit of Parmesan cheese.
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38
5.
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39
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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40
6.
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41
Turn over the edges and crimp with a teaspoon or fork to close.
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42
7.
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43
Repeat with the remaining filling and wrappers.
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44
8.
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45
Place on a baking sheet lined with parchment paper.
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9.
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47
Brush each empanada with beaten egg.
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48
Sprinkle with herbs.
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49
10.
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50
Bake in preheated oven for about 15-20 minutes (until nicely brown).
