Mushroom and Blue Cheese Empanadas with Fig Jam

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Heat olive oil in a large skillet over medium heat. Add shallot and cook until softened, about 3 minutes.

Add garlic and cook for 1 minute more, until fragrant.

Add the sliced cremini and shiitake mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are softened and browned, about 8-10 minutes. Season with salt and pepper.

Stir in the fresh thyme and dry sherry (or white wine). Cook for another minute, allowing the sherry to reduce slightly.

Remove from heat and let the mushroom mixture cool slightly.

Gently stir in the crumbled blue cheese into the mushroom mixture.

Spoon about 2 tablespoons of the mushroom and blue cheese filling into the center of each empanada dough disc.

Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.

Brush the empanadas with the beaten egg wash.

Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

Let the empanadas cool slightly before serving.

Serve warm with fig jam on the side for dipping.