**during this time make your filling and set aside**
Roll dough onto floured surface to ⅛" thickness. Cut into 5 inch circles (use a bowl or mini tart tray for shape).
Spoon filling onto one half of each circle and sprinkle with cheese. Leave ¼ inch space of crust around the edge of the circle. Paint a little egg wash on edge of dough to help when closing. Fold over the other half and press ends together with fingers.
Lay each pocket onto a lined baking sheet. Slit two small lines in center with knife. Using a small pastry brush, apply egg wash onto top and sides of pie. Sprinkle pies with chia seeds.
Bake at 425 F (218 C) on parchment paper lined baking tray for 20 minutes or until golden brown. Let cool for 10-12 minutes. Enjoy!!
Add mushrooms, onions, salt, pepper, and thyme in a skillet with 1 Tablepoon of butter. Cook for 3-4 minutes until softened.
Stir in spinach while warm and remove from heat. Let cool and drain any excess juices.
Stir yolk and water together with a fork in a small bowl.