Cheese and Olive Empanadas

1 quantity Empanada Pastry (see Misc)
7 oz soft goat or sheep's cheese
1 egg, lightly beaten
3/4 c pitted green olives, roughly chopped
all purpose flour for dusting
1/4 stick butter, melted
freshly ground black pepper

Prepare the pastry and refrigerate until ready to assemble the pies.
Preheat oven to 400

Put the cheese, egg, and chopped olives in a bowl and mix well, then season with black pepper.
Roll the pastry out on a lightly floured surface to approximately 1/8 to 1/4" thick and using a round cutter cut out circles.

Place a heaped teaspoon of the filling on 1/2 of each round of pastry. Dip finger in water and slightly dampen the pastry edges to help them stick, then fold pastry over the filling to make a 1/2 moon. To seal, pinch the edges firmly together, then press edges with prongs of a fork to finish.

Brush the empanadas w/ melted butter and bake in the oven for 15 to 18 min or until golden and puffed. Serve hot or warm.