Play with your empanadas by sandwiching two circles together.
Preheat oven to 400°F. Line a baking sheet with parchment paper. In a small bowl, whisk together egg and water; set aside.
On a lightly floured work surface, divide the dough into 20 equal parts. Roll into balls. Cover dough with plastic wrap to prevent drying out. Add more flour to the work surface. Roll out one ball into a 4-inch circle. Top with 1 slice of brie, 1 slice of guava paste, 1/4 tsp. thyme and 1/4 tsp. honey. Lightly brush outside 1/4-inch edge with egg mixture. Roll a second dough ball into a 4-inch circle. Place on top of filled dough. Seal with a fork, and transfer to the prepared baking sheet. Repeat with the remaining ingredients.
Brush egg mixture over the top and sprinkle with flaky sea salt. Bake for 20 minutes or until golden brown.