Step 1

Pre-Hear oven to 375F. Line 2 large baking sheet with parchment paper

Step 2

Heat butter in a large skillet. Add diced figs, sugar and cloves and cook over medium heat for about 15 minutes or until almost all the liquid from the figs has evaporated

Step 3

Transfer to a bowl, add shredded cheese and mix well

Step 4

Carefully open one pie crust and keep the other one in the fridge. Roll out the crust and smooth it out using a rolling pin. Take a 3" cookie cutter (you can also use a glass rim ) and cut out dough circles. Gather the dough scraps, re roll them and cut out more circles (repeat the process as many times as necessary until you don't have any dough left)

Step 5

Place about 1 teaspoon filling in the center of each round and carefully seal all the edges with your fingers to form a small empanada. Using a fork carefully seal the edges again. Repeat the process with the second roll of dough

Step 6

Arrange the empanadas on the lined sheet and gently brush them with the egg and water mixture. Bake for 15-17 minutes