1 package discos
1/3 cup pitted black olives, finely chopped
6 oz fresh soft goat cheese
1 garlic clove, crushed in a garlic press or mashed to a paste with coarse salt
1/2 tsp olive oil
Salt and black pepper to taste
1 egg beaten with 1 tsp water
Remove discos from the freezer and set on the countertop to soften. Meanwhile, mix olives, cheese, garlic, oil, salt and pepper to make the filling. In a small bowl, beat the egg and set aside.
Preheat oven to 425°F. Line a rimmed baking sheet with a Silpat (silicone liner) or parchment paper. Place a small bowl of cold water on your work surface.
Set out one disco. Place a heaping Tbsp of filling in the center. Wet your finger and run it around the edge of the disco. Fold the dough over to make a half-moon shape. Press the edges to seal, then take a fork and press into the dough all around the folded edge. Place the empanada on the baking sheet. Make the remaining empanadas, then paint each with a bit of the egg wash.
Bake in the middle of the oven for 11 minutes or until lightly browned. Serve hot or at room temperature.