Mediterranean Empanadas with Feta, Olives & Sun-Dried Tomatoes

**Make the Dough:** In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

**Prepare the Filling:** In a medium bowl, combine the crumbled feta cheese, chopped olives, chopped sun-dried tomatoes, oregano, mint, and black pepper. Mix well.

**Assemble the Empanadas:** Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cookie cutter or a bowl (about 4-5 inches in diameter) to cut out circles of dough.

Place about 2 tablespoons of the feta filling in the center of each dough circle. Moisten the edges of the dough with a little water. Fold the dough over the filling to form a half-moon shape. Press the edges firmly together with a fork to seal.

Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg.

**Bake:** Bake for 20-25 minutes, or until golden brown.

Let cool slightly before serving.