Fig & Prosciutto Empanadas with Balsamic Glaze

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a medium bowl, combine the chopped figs, prosciutto, goat cheese, and thyme. Mix well to combine.

On a lightly floured surface, roll out the empanada dough. Use a round cookie cutter or bowl (about 4-inch diameter) to cut out circles. You should get approximately 8 circles, depending on the size of your dough.

Place a spoonful (about 1-2 tablespoons) of the fig and prosciutto filling in the center of each dough circle.

Fold the dough over to form a half-moon shape. Press the edges firmly together to seal. You can use a fork to crimp the edges for a decorative finish and to ensure a tight seal.

Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg wash.

Bake for 20-25 minutes, or until golden brown.

While the empanadas are baking, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey (if using). Bring to a simmer over medium heat. Reduce the heat to low and simmer for 10-15 minutes, or until the glaze has thickened to your desired consistency. Be careful not to burn it.

Remove the empanadas from the oven and let them cool slightly.

Drizzle the balsamic glaze over the warm empanadas. Serve immediately.