Chilean Spiced Pork Empanadas with Salsa Verde

Makes 6 Servings

Salsa Verdesalsa-ingredients
1 lb. Tomatillos, husked and chopped
½ cup Yellow Onions, minced
1 Clove Garlic, crushed and minced
1 Serrano Chili Pepper, minced
2 tbsp. Cilantro, chopped
1 tbsp. Fresh Oregano, chopped
½ tsp Cumin, ground
2 cups water
Salt and pepper

Place tomatillos, onion, garlic, and chile pepper into a heavy bottomed saucepan. Season with cilantro, oregano, cumin, salt, and pepper. Add water and bring to a boil over high heat. Reduce heat to medium-low, and simmer until the tomatillos are soft, approximately 10 to 15 minutes. Transfer to a blender, carefully puree the tomatillos, and water in batches until smooth. Transfer mixture back to sauce pan and heat before service.

Empanadasspices
2 lbs. Pork Tenderloin
¼ cup Ancho Chili, powder
¼ cup Chili powder
¼ cup Paprika
2 tbsp. Dry Mustard
¼ cup Cumin, ground
¼ cup Oregano, flakes
Salt and Pepper
2 sheets Puff Pastry Dough, frozen
1 Egg, beaten

Preheat oven to 400 degrees

Mix together ancho chili powder, chili powder, paprika, dry mustard, cumin, and oregano. Season the pork tenderloin with salt and pepper and then rub the spice mixture evenly over the pork. Place the seasoned pork onto a roasting sheet with roasting rack and place in oven. Roast for 15 minutes or until the internal temperature reached 140 degrees. Remove from oven and let cool. After cooled, dice the pork into small pieces. Roll out puff pastry dough on floured surface to double its size. Using a 4 inch round mold, cut the pastry into 12 rounds. Coat the pastry rounds with egg wash and then spoon in 2 to 3 ounces of the diced pork into the center of each pastry round. Fold the pastry over the filling and seal using a fork. Repeat process with remainder of pastries. Place the empanadas on a baking sheet lined with parchment and give final egg wash. Place into oven and roast for 10 to 15 minutes or until the pastry is browned and crisp. Remove from oven and serve hot with Salsa Verde.

Other Summer Recipe to Enjoy:
Argentinean Chimichurri Barbeque Sauce
Chili-Lime Grilled Tiger Shrimp
Grilled Corn on the Cobb with Sambal Butter
Three Sons Signature Barbeque Sauce