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Empanaditas con Puerco (Pork Turnovers)
Ingredients
- 1 link pork chorizo
- 1 medium yellow onion, peeled and finely chopped
- 1 pound ground pork
- 2 Tablespoons sofrito cooking sauce
- salt
- freshly ground black pepper
- 1 cup grated smoked cheddar cheese
- 1 package frozen puff pastry, thawed
- 1 egg
- 1 Tablespoon milk
Instructions
- In a large sauté pan cook the chorizo over medium heat until it begins to render the fat. Add the onion and sauté until the onion is translucent. Add the ground pork and cook until it is no longer pink, about 3 to 4 minutes. Stir in the sofrito cooking sauce. Season to taste with salt and freshly ground black pepper. Simmer for 5 minutes over low heat.
- Remove the pan from the heat and allow the mixture to cool. Stir in the cheese.
- Preheat oven to 425 degrees F. Line two baking sheets with parchment paper.
- In a small bowl beat together the egg and milk. Unfold one sheet of the thawed puff pastry, keeping the second sheet covered and chilled. Using a pastry cutter, cut the pastry sheet into 9 equal rounds. Spoon about 1 Tablespoon of the filling into the center of each pastry round. Using a pastry brush lightly coat the edges of the pastry with the beaten egg mixture Fold the pastry over the filling to form a semi-circle. Using a fork, crimp the edges of the pastry closed. Transfer the empanadita to the prepared baking sheet. Repeat the cutting, filling and sealing with the rest of the pastry and filling.
- Brush the tops of the empanaditas lightly with the remaining beaten egg. Bake the empanaditas for 10 minutes, then reduce the oven temperature to 375 degrees and continue baking for an additional 10 to 12 minutes, or until the golden brown.
- Transfer the empanaditas to a platter and serve hot.
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