Mini Tomatillo Empanadas

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   ["In a pot on low-medium heat, add olive oil and red onion. Cook until caramelization begins to occur.", "Add tomatillos, tomato, and red pepper. Mix together. Add red wine vinegar and bring to a low simmer. Cover, and cook on low heat until mixture has come together. Remove lid and cook a little long to allow moisture to evaporate.", "Heat oven to 400 degrees. Lightly grease a sheet pan and set aside for later use.", "Lightly dust flour onto countertop and place sheet of puff pastry. Roll out to desired thickness. (I rolled mine very thin.) Take a biscuit/cookie cutter (I used a 3"") and cut out circles.", "Fill puff pastry circles on one side, about half way. Using wet fingers, seal the empanadas. Take a fork and crimp the edges down.", "Once empanadas are formed, place them on the prepared sheet pan. Using a pastry brush, coat with egg wash. Place in the oven about 10 minutes, or until the dough is golden and cooked through.", "Let cool, then pack 'em up for the road!", "*Note: these can also be made into regular sized empanadas. I just like the compact nature of these for a great road trip snack!"]

* Per serving · 4 servings · Values may vary.

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