Tea + Mango Empanadas

• 8 empanada dough wrappers, 4.5" wide
• 7 ounces package mango paste, sliced in 1/4" pieces
• 7 ounces package halloumi cheese, sliced 1/8" pieces
• 8 dried chamomile flowers, ground
• 1 large egg
• 1 tablespoon water
• 1 tablespoon white sugar

1. Assemble empanadas by placing a piece of cheese and mango paste in the center of each wrapper. Sprinkle with a pinch of ground ginger and a ground chamomile flower.
2. Close each empanada by folding over in half to form a half circle, then seal by pinching, stretching, and folding over along the open edge of the wrapper. Chill in the fridge for 30 minutes.
3. Heat oven to 400u0b0F. Rub a cookie sheet with butter and lay out empanadas on a single layer, about an inch apart.
4. Whisk together egg and water in a small bowl. Lightly brush egg wash over empanadas and sprinkle with sugar. Bake for 20 minutes, or until a light golden color.

empanada, mango, halloumi cheese, chamomile flowers, egg, water, white sugar

Taken from food52.com/recipes/39072-tea-mango-empanadas (may not work)