Easy Mini Pork Empanadas

Preheat a large skillet over medium heat. When pan is hot, pour in oil and add pork, breaking the meat into small crumbles. Add jerk seasoning, thyme and garlic. If using sausage, add 1 tablespoon of jerk seasoning. If using fresh ground pork, add 2 tablespoons of jerk seasoning.

Stir and cook until pork is fully cooked. Remove from heat and allow to come to room temperature.

Preheat oven to 400°F.

Lightly beat egg in a bowl and add water to make an egg wash. Set aside.

Meanwhile, use a rolling pin to slightly stretch a single puff pastry sheet, leaving it about ¼-inch larger all around. Using a 3-inch cutter, cut rounds out of the dough. Place the cutter as close as possible to the previous cut edges to maximize use of the dough. You should be able to cut 9 to 11 rounds from each sheet.

Brush a bit of egg wash around the edges of the cut dough. Place 1 level teaspoon of cooked pork in the center, fold the dough over and seal it with a fork. Transfer to a parchment-covered baking sheet and cover with a dish towel to keep moist. Repeat until all the cut rounds have been used. Repeat the process with remaining puff pastry sheets.

Bake for 18 minutes or until empanadas are puffed and golden brown. Serve warm, either plain or with your choice of salsa or sour cream.