Pork Empanaditas With Red Pepper Sauce

Ingredients

• 4 tablespoons extra-virgin olive oil
• 12 lb ground pork
• 1 (4 1/2 ounce) canchopped drained green chilies
• 1 cup finely chopped onion
• 3 teaspoons minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 34 teaspoon salt
• 3 tablespoons raisins
• 3 tablespoons pine nuts
• toasted
• 14 cup finely chopped cilantro
• 1 (7 ounce) jar roasted red peppers
• drained
• 2 teaspoons sherry wine or 2 teaspoons red wine vinegar
• 1 (16 ounce) package puff pastry sheets
• 1 egg
• lightly beaten

Instructions

1. Heat 1 tbsp oil in large nonstick skillet over moderately high heat until hot but not smoking.
2. Cook pork with green chiles, 1/2 cup onion, 2 tsp garlic, cumin, chilip powder and salt, stirring and breaking up clumps until meat is no longer pink, about 5 minutes.
3. Transfer pork filling to a bowl and stir in raisins, nuts and cilantro.
4. Salt and pepper to taste and let cool.
5. FOR RED PEPPER SAUCE.
6. Clean skillet and heat remaining 3 tbsp oil over moderate heat until hot but not smoking.
7. Cook remaining 1/2 cup onion, 1 tsp garlic and peppers, stirring until onion is tender, about 3 minutes.
8. Puree pepper mixture in a food processor until almost smooth and transfer to a bowl.
9. Stir in vinegar and salt and pepper to taste.
10. Preheat oven to 425 degrees.
11. Working with one sheet of pastry at a time, unroll onto lightly floured surface.
12. Roll out with a flowered rolling pin to thin out pastry sheets.
13. Use a 3 inch cookie cutter or glass to cut out as many rounds as possible from one sheet.
14. Repeat with remaining pastry sheets until you have 30 rounds.
15. Please a level teaspoon of filling in the center of pastry, brushing 1/2 of edge with egg, and fold pastry over filling, pinching edges of dough to seal, forming a half-moon.
16. Brush tops with egg and prick with a fork.
17. Bake empanaditas on a large cookie sheet lined with wax paper(to avoid sticking) 12-15 minutes.