Mushroom Empanadas

Instructions

1. Prepare the dough
   In a large bowl, whisk together flour and salt. Add cold butter cubes and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs. In a small bowl, beat the egg with ice water, then add to the flour mixture. Stir until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Cook the mushroom filling
   Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Add chopped mushrooms and cook, stirring occasionally, until they release their moisture and it evaporates, about 10 minutes. Stir in thyme and cumin, and season with salt and pepper. Remove from heat and let cool completely.
3. Finish the filling
   Once the mushroom mixture has cooled, stir in the grated cheese and chopped parsley. Taste and adjust seasoning if needed.
4. Form the empanadas
   Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper. Roll out the dough on a floured surface to about ⅛-inch thickness. Using a 4-inch round cutter or a small bowl as a guide, cut out circles from the dough. Re-roll scraps as needed.
5. Fill and seal
   Place about 1½ tablespoons of filling in the center of each dough circle. Fold the dough over to form a half-moon and press edges to seal. Use a fork to crimp the edges decoratively or fold the edges in a traditional repulgue (rope-like pattern) if you're skilled. Transfer to prepared baking sheets.
6. Bake the empanadas
   Brush the empanadas with egg wash. Using a small knife, cut a tiny vent in the top of each empanada. Bake for 20-25 minutes, until golden brown. Rotate the baking sheets halfway through for even browning.