Instructions: Thaw puff pastry at room temperature until softened, but still cold, about 30 minutes. Roll out on lightly floured surface until slightly less than 1/8 inch thick. Cut out about 45 23/4 inch circles with biscuit cutter. Place on parchment-lined baking sheets.

Cover with plastic wrap; refrigerate until ready to use.

Melt butter in large skillet over medium heat. Add garlic and shallots; cook until soft, about 2 minutes. Add mushrooms; cook until tender, about 8 minutes.

Stir in chives, rosemary and thyme; cook 1 minute. Remove from heat; set aside.

Place cheese and walnuts in medium bowl. Stir in mushroom mixture and salt and pepper to taste. Beat together egg and milk in small bowl; set aside.

Place about 2 teaspoons mushroom mixture in center of each dough circle.

Lightly brush inner rim of circle with some of the egg wash.

Fold circle in half, forming half moon. Pinch edges together with fingers.

Seal edge with fork tines or flute edges with fingers. Repeat with remaining dough.

Heat oven to 350 degrees. Brush top of empanadas with remaining egg wash.

Bake until browned, about 15 minutes.

Serve warm.

Make-ahead note: Prepare the empanadas through Step 4. Place on baking sheets lined with parchment or waxed paper; cover with plastic wrap. Freeze until firm, 3 hours. Pack in storage containers or plastic freezer bags. Freeze up to 3 months. Bake as in Step 5; theres no need to thaw beforehand.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.