In a small pan heat milk to lukewarm. Remove from heat.
Add butter and stir till dissolved. Set aside to cool.
In a large bowl. Combine flour and salt. Add eggs and the butter mixture and knead until a dough forms.
Form a ball, wrap snd chill about 1 hour or until firm enough to work.
Soak the lentils over night, then cook until they’re tender, then drain and set aside.
In a large saute pan, heat the olive oil over a medium flame.
Once hot, add peeled and chopped onion, minced garlic and diced pepper.
Cook for 5-7 minutes, or until the onions turn translucent.
Add cooked lentils, tomato paste, sliced olives and herbs.
Cook for another 2 minutes. Remove the pan from heat.
Preheat the oven to 400°F (200°C).
Roll the dough out to about 1/8 inch thickness.
With an inverted 4-5-inch bowl trace the circle and cut a perfect round.
Place a tablespoon of filling in the center of the dough circle, add a bit of parmesan cheese.
Fold the empanada in half and press the edges together firmly all the way around, lengthening and thinning them slightly as you press them together.
Turn over the edges and crimp with a teaspoon or fork to close.
Repeat with the remaining filling and wrappers.
Place on the baking sheet lined with parchment paper.
Brush each empanada’s top with beaten egg. Sprinkle with herbs.
Bake in preheated oven for about 15-20 minutes (until nicely brown).