Provolone and Cherry Tomato Empanadas

For the empanadas: Mix all the ingredients together to form a uniform dough.

Roll out the dough and use a ring-shaped cookie cutter to cut the dough into 16 circles.

For the filling: Cut the provolone cheese into 16 pieces and quarter the tomatoes.

Place a piece of cheese and 3 pieces of tomato on each piece of dough and fold in half. Use some egg to stick the edges of each empanada together and pan fry with olive oil for 2 minutes, until they are golden brown on the outside.

MAKE 4 SERVERS.