Pork empanada

PORK EMPENADAS

Portions : 4 - Preparation : 30 minutes - Cooking : 30 minutes

Ingredients

• 450 g (1 lb) Québec pork, ground
• 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 3 jalapenos, chopped
• 1 red bell pepper, brunoise
• 1 onion, chopped
• 2 garlic cloves, chopped
• 15 ml (1 tbsp.) paprika
• 5 ml (1 tsp.) allspice, ground
• 5 ml (1 tsp.) chili powder
• 125 ml (½ cup) coriander leaves, chopped
• 60 ml (4 tbsp.) lime juice
• 2 sheets butter puff pastry (store-bought)
• 2 eggs, yolks beaten with a fork
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a hot skillet, brown the pork in the fat of your choice until nicely browned. Add the jalapenos, red bell pepper, onion and garlic and sauté for 5 minutes.
3. Add paprika, allspice, chili powder, coriander and lime juice. Check seasoning.
4. On the work surface, cut the puff pastry into squares.
5. In the center of each square, spread the prepared mixture.
6. Close each pastry square into a triangle and, using a fork, flatten the edges.
7. Arrange the triangles on a baking sheet lined with parchment paper or a silicone mat.
8. Brush the top of each triangle with beaten egg yolk.
9. Bake for 20 minutes, or until golden and puffed.