Mushroom & Goat Cheese Empanadas with Truffle Oil

**Make the dough:** In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Do not overmix.

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

**Prepare the filling:** Heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until browned and softened, about 8-10 minutes.

Add the shallot and garlic and cook for another 2 minutes until fragrant. Stir in the thyme leaves and Sherry (if using) and cook until the Sherry evaporates.

Season with salt and pepper to taste. Remove from heat and let cool slightly.

Stir in the crumbled goat cheese.

**Assemble the empanadas:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a round cookie cutter (about 4-5 inches in diameter) to cut out circles of dough.

Place a spoonful of the mushroom and goat cheese filling in the center of each circle.

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.

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

Remove from oven and let cool slightly.

Drizzle with truffle oil before serving.