In a food processor, add all the ingredients for the whipped feta dip. Blend until smooth, pour into a bowl and set in the fridge until ready to use.
Preheat your wood fired oven for indirect cooking at 400F.
Add a cast iron skillet to the oven for 2 minutes to preheat. Add a little canola oil to the skillet along with the diced onions and let brown for 2 minutes. Next, add the red bell peppers and garlic to brown for another 2 minutes. Finally add the ground lamb, parsley, oregano, pepper, salt, red chili flakes and red wine vinegar. Cook until the water is gone from the ground meat. Once done pull the meat out of the skillet, place into a bowl and add the bowl to the freezer for 10 minutes to chill.
Once the meat is completely cold (but not frozen), begin making your empanadas. Grab the empanada disc and place a spoonful of the ground lamb in the center. Next you will either begin to crimp the sides of the empanada to seal or you can seal it using the edge of a fork. Either way will work just fine. Once all the empanadas are sealed, score the top side with 3 slits and place them into a greased cast iron skillet. Brush some whipped egg over the top of each empanada and set aside.
Get your wood fired oven to 350F. Place the empanadas into the oven and cook for about 20 minutes until the pastry is fully cooked and golden brown on top. Make sure to rotate your skillet in order to let the pastries cook evenly. Once the empanadas are done, pull them off and let cool for 5 minutes.
Serve with the whipped feta on the side and enjoy!