Fig Ham Empanada

Dough

• Add flour and salt to the bowl of a food processor fitted with a blade attachment. Pulse a few times to mix. Add butter and pulse until pea-sized. Add egg and ice water and pulse until dough is moistened but still crumbly.
• Transfer dough to a mixing bowl and stir in more water if needed, 1 tablespoon at a time, until dough can be squeezed into a ball.
• Divide the dough into two pieces and form each into a disk. Wrap in plastic and refrigerate for at least 30 minutes or overnight.

Fig Ham Empanadas

• Melt butter in a medium skillet over medium heat. Add shallot and cook until softened, 2-3 minutes. Add figs and vinegar. Simmer until figs are soft, 3-5 minutes. Transfer to a large bowl to cool slightly. Stir in ham and cheese until combined. Taste and season with salt and pepper.
• Preheat oven to 375°F. Line 2 baking sheets with parchment paper and set aside.
• On a lightly floured surface, roll out dough to ⅛-inch thick. Use a 4 ½-inch round cookie cutter to cut out 10 rounds, re-rolling scraps up to 2 times.
• Place 1 ½ Tablespoons of filling in the center of a dough circle and brush egg wash halfway around the edge. Fold dough in half over the filling to create a semicircle and use a fork to crimp the edges. Place on the prepared baking sheet and repeat filling and shaping remaining dough circles.
• Brush tops with egg wash and bake for 25-30 minutes or until golden brown. Serve warm.