Fried Green Tomato Empanadas with Pimento Cheese

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Slice the green tomatoes into 1/4-inch thick rounds. Pat them dry with paper towels.

In a shallow dish, combine the flour, cornmeal, salt, and pepper.

Dredge the tomato slices in the flour mixture, ensuring they are fully coated. Shake off any excess.

Heat the vegetable oil in a large skillet over medium heat.

Fry the tomato slices in the hot oil for about 2-3 minutes per side, or until golden brown and crispy. Remove from the skillet and drain on paper towels.

Lightly beat the egg with 1 tablespoon of water to make an egg wash.

On a lightly floured surface, lay out the empanada discs. Place about 2 tablespoons of pimento cheese in the center of each disc, followed by 2-3 fried green tomato slices.

Moisten the edges of each disc with a little water. Fold the empanada in half to form a half-moon shape. Press the edges firmly to seal, and crimp with a fork for a decorative touch.

Brush the empanadas with the egg wash.

Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

Let cool slightly before serving. Serve warm.