Pear & Gorgonzola Empanadas with Honey Walnuts

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

Prepare the Honey Walnuts: In a small saucepan over medium heat, melt the butter. Add the walnuts and honey. Cook, stirring constantly, until the walnuts are lightly toasted and coated in honey (about 3-4 minutes). Remove from heat and set aside to cool.

Prepare the Pear Filling: In a medium bowl, combine the diced pears, crumbled gorgonzola cheese, cinnamon, and nutmeg. Gently fold in the honey walnuts.

Assemble the Empanadas: On a lightly floured surface, gently roll out each empanada dough disc slightly. Place a spoonful of the pear and gorgonzola filling in the center of each disc.

Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal tightly. Ensure there are no gaps to prevent filling leakage.

Brush the empanadas with the beaten egg wash. This will give them a golden brown color.

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

Let the empanadas cool slightly on the baking sheet before serving. Serve warm or at room temperature.