Dried Cherry and Cheese Empanadas

To prepare pastry, pulse flour, salt and baking powder in a food processor. Add butter and pulse until crumbly. Add sour cream or yogurt and process just until dough comes together. Press into a disc, then cover with plastic wrap and refrigerate for 30 minutes to 1 hour.

To prepare filling, melt butter in a medium skillet over medium heat. Add onion and thyme and cook for about 5 minutes or until onion is lightly browned. Stir in cherries and cook for 2 minutes more. Let cool and set aside.

Preheat oven to 400°F and line a large baking sheet with parchment paper.

Stir cream cheese, goat cheese and honey into cherry mixture.

Roll dough 1/8-inch thick on lightly floured surface. Cut into 16 rounds using a 3-inch cutter, rerolling scraps to make 16 rounds. Place 2 teaspoons filling onto the center of each dough round, then fold in half to enclose filling. Press edges with a fork to seal in filling and place on prepared baking sheet.

Cut three steam vents in each empanada with a small sharp knife and brush tops with egg.

Bake for about 30 minutes or until golden brown. Makes 16 empanadas.