Easter Empanadas with Lamb and Mushrooms

Name: Easter Empanadas with Lamb and Mushrooms
Ingredients: 10 disks about 6 inch large empanada dough, rolled out on a floured surface; 10 oz lamb mince; 1 bay leaf; 3 tablespoons Extravirgin olive oil; 1 cup red pepper (thinly sliced); 1 teaspoon garlic (chopped); 1 garlic clove (lightly crushed); 1 teaspoon ginger (chopped); 2 cups thinly sliced leeks (white part only); 1 cup zucchini (thinly sliced); 1 cup fennel (thinly sliced); 10 shiitake mushroom caps (sliced); 1 Jalapeno Chili; Salt and freshly ground pepper; 2 tablespoons mint (chopped); 1½ cups smoked mozzarella (grated); 1 egg (beaten with 1 tbsp of water)