chorizo empanadas

Ingredients:

1 T. extra virgin olive oil

1/4 cup chopped red onion

2 cloves garlic, minced

1/2 yellow pepper, seeded and finely chopped

6 oz. uncooked bulk chorizo sausage or 1 link taken out of casing

1/2 cup chopped tomato

1 tsp. oregano

1/2 tsp. ground cumin

4 oz. grated queso fresco

1 - 17.3 oz. pkg frozen puff pastry sheets (2 sheets), thawed

1 egg yolk, lightly beaten

1 T. milk

Directions:

In a large skillet heat oil over medium heat. Add onion, garlic, yellow pepper. Cook for 7 minutes or until tender, stirring occasionally. Add chorizo; cook 5 minutes or until no longer pink, breaking up the sausage and stirring occasionally. Drain the fat. Return to heat; add tomato, oregano and cumin. Simmer, uncovered, 5-8 minutes or until liquid is evaporated. Season with salt and black pepper. Let cool. Add the queso fresco and stir to combine. Set aside.

Preheat oven to 400 degrees. On a floured surface with a floured rolling pin, roll puff pastry to a 11x17 rectangle. With a 3 &1/2" round cookie cutter, cut 24 circles. Place 1 T. filling in center of each circle. Combine beaten egg yolk with milk. Fold circle over to enclose filling; pinch edges together to seal. Place on ungreased baking sheet, crimp edges with the tines of a fork and brush with egg wash. Bake 15 minutes or until golden brown.

Make ahead: Unbaked empanadas may be made in advance and frozen. Remove from freezer; place on ungreased baking sheet, brush with an egg wash. Bake for 18-20 minutes until golden brown.

Makes 24.