Mushroom and Sherry Empanadas

**If making homemade dough:** In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

**If using store-bought dough:** Follow package instructions for thawing.

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

Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 8-10 minutes.

Add diced onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.

Pour in dry sherry and cook, scraping up any browned bits from the bottom of the pan, until the sherry is almost completely absorbed, about 2-3 minutes.

Stir in chopped fresh thyme, salt, and black pepper. Taste and adjust seasoning as needed. Remove from heat and let cool slightly.

On a lightly floured surface, roll out the empanada dough to about 1/8 inch thickness. Use a 3-4 inch round cookie cutter or a knife to cut out circles.

Place a spoonful of the mushroom mixture in the center of each dough circle.

Fold the dough over the filling to form a half-moon shape. Press the edges together to seal. You can also use a fork to crimp the edges for a decorative look.

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

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

Let the empanadas cool slightly before serving. Enjoy!