1 tsp olive oil
1 small onion, finely diced
1/2 red bell pepper, finely diced
Small pinch of red pepper flakes (mild or hot)
1 cup shredded Monterey Jack or Cheddar cheese, or a mix
1 Tbsp flour
1 package discos
1 egg, beaten with 1 tsp water
Preheat oven to 425°F. Prepare a sheet pan with a Silpat (silicone liner) or parchment paper, and set aside.
In a small nonstick frying pan, heat the oil over medium heat. Add the onion and bell pepper, and saute for 2 minutes, until the onions are translucent. Add the red pepper flakes and stir for 30 seconds. Remove from heat and set aside to cool for a few minutes.
When the vegetables are cool, place in a mixing bowl. Add the cheese and flour, and toss well to combine. Put some water in a small bowl on the counter top.
Set one disco on the counter top. Cut in half. Place a pinch of cheese filling in the center of each half of the disco. Dip your index finger in the bowl of water, and run your finger around the edge of the disco. Fold the dough in half, and press with the tines of a fork to seal. Place each empanadita on the baking sheet. When all are done, paint with the beaten egg.
Bake for 11 minutes, until the tops are lightly browned. Serve hot or at room temperature.