Cheesy Chorizo Puff Pastry Turnovers
A flakey puff pastry shell filled with flavorful Chorizo sausage and melty cheese.
Ingredients
- 1 lb Chorizo sausage, casings removed
- 2 cups pepper jack cheese, shredded
- 2 sheets frozen puff pastry, thawed
- 1 egg, beaten with a splash of water
Instructions
- Remove puff pastry dough from the freezer and allow it to thaw as you prepare the filling.
- Preheat oven to 375°F.
- Brown chorizo over medium heat until cooked through, breaking up the meat into small crumbles as it cooks. Drain off any excess fat. Remove from heat.
- On a lightly floured surface gently roll out the dough increasing the size by about 20 percent.
- Cut each sheet of dough into 4 even squares.
- Divide chorizo sausage and shredded cheese evenly between the eight squares placing it in the center of each square.
- Fold the squares in half diagonally to create triangles (use a little bit of egg wash along the edges to bind). Pinch the edges together to create turnovers.
- Press the edges together with the tines of a fork to create a decorative border and seal the turnovers to prevent filling from leaking out as turnovers bake.
- Cut a small slit in the top of each turnover to allow steam to escape during baking.
- Brush the turnovers with the egg wash.
- Bake the turnovers until golden brown, about 30 minutes.