Provolone & Cherry Tomato Empanadas with Olive Oil

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

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

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

Place the filling on each piece of dough and fold it in half. Use some egg to adhere the edges of each empanada together and fry for 2 minutes, until they are golden brown on the outside.