1/3 cup Sunsweet® Dried Cherries, coarsely chopped
1 tbsp butter
1/3 cup chopped onion
2 tsp chopped fresh thyme
1/3 cup cream cheese, softened
1/3 cup goat cheese, softened
2 tsp honey
1 egg, lightly beaten
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 cup cold butter, cubed
1/3 cup sour cream or Greek yogurt
Pastry: In food processor, pulse flour, salt and baking powder until combined. Add butter; pulse until crumbly. Add sour cream; process until dough comes together. Press into a disc, cover in plastic wrap and refrigerate for 30 minutes to 1 hour.
In skillet, melt butter over medium heat; cook onion and thyme for about 4 minutes or until just beginning to brown. Stir in cherries; cook for 2 minutes. Let cool; set aside.
Preheat oven to 400°F. Line baking sheet with parchment paper. Stir cream cheese, goat cheese and honey into cherry mixture.
On lightly floured surface, roll out dough to 1/8-inch thickness. Cut into 16 rounds using 3-inch cookie cutter, rerolling scraps once.
Place 2 tsp of filling onto center of each round; fold in half to enclose filling. Using fork, press edges together; arrange in single layer on prepared baking sheet.
Using tip of knife, cut three steam vents in each empanada; brush tops with egg. Bake for about 30 minutes or until golden. Serve warm or at room temperature.