Kimchi Pork and Cheese Empanadas

Method

1. Thaw the puff pastry in the fridge overnight or for 3 hours. Cut the kimchi into 1 cm pieces and squeeze out the juice firmly with both hands. Chop the onion into 5 mm pieces. A wet filling bursts in the oven, so really squeeze the kimchi.

2. Heat the oil in a 24 cm pan over medium-high heat and fry the pork for 4 min, breaking it up with a spatula until no pink remains. Add the onion and kimchi and fry for 5 min more, until the edges of the kimchi look glossy and lightly golden.

   Add in this stepVegetable oil 1 tspMinced pork 160 gOnion ½Well-fermented napa cabbage kimchi 120 g

   medium-high heat

3. Add the gochujang, soy sauce and sugar, turn down to medium heat and stir for 1 min until no liquid is left in the pan. Turn off the heat and mix in the sesame oil and sliced spring onions.

   Add in this stepGochujang (Korean chili paste) 2 tspSoy sauce 1 tspSugar ½ tspToasted sesame oil 1 tspSpring onions 10 g

   medium heat

4. Spread the filling on a large plate and let it cool completely for 15 min. A bigger batch holds heat longer, so wait until it no longer feels warm on the back of your hand.

5. Roll the pastry out slightly to 3 mm and cut out 6 rounds 12 cm across. Put 1½ tbsp of filling and some mozzarella in the middle, dampen the edge with water, fold into a half-moon and press firmly with a fork to seal. If the pastry goes soft, chill the tray for 10 minutes before baking.

   Add in this stepFrozen puff pastry sheets 320 gNumber of empanadas (3 per serving) 6Grated mozzarella 80 g

6. Brush the tops with egg wash, sprinkle with sesame seeds and cut two small steam slits with the tip of a knife. Bake on 1 baking tray(s) in a oven preheated to 200°C for 18 min, until puffed and deep golden. With two trays, swap them top to bottom halfway. The cheese is very hot, so cool for 5 minutes before serving.

   Add in this stepEgg for egg wash 1White sesame seeds 1 tsp

   oven