Mushroom Spinach Empanadas

Preheat oven to 400 degrees; line two baking sheets with parchment paper. Sauté mushrooms, onions and sausage in olive oil in a frying pan over medium heat until onion is soft, about 5 minutes. Deglaze with sherry, simmer until nearly evaporated, then stir in spinach, lemon juice, thyme, salt and pepper. Cook just until spinach wilts, transfer to a bowl, and cool to room temperature; stir in feta. Unroll pie dough and cut out 3 inch circles. Place 1 tsp. filling on each round, fold in half and pinch to seal. Arrange on baking sheet, then crimp the sealed edge with a fork. Repeat with remaining dough and filling, rerolling scraps of dough. Blend egg yolk and water and brush on empanadas. Bake until crust is golden, 15-18 minutes. Pulse almonds, sugar and garlic in food processor until nuts are fine but not oily. Add remaining ingredients; process until purred.