Takumi Char Siu Empanadas

Directions

1. Mix marinade ingredients in a shallow dish, big enough to hold all pork strips. Add the pork, toss, cover, and refrigerate for 6 to 24 hours, mixing at least once.
2. Remove middle rack of an oven. Prepare a sheet pan with cold water for the bottom of the oven, to catch drippings and prevent burning. Preheat oven to 500°F.
3. Place pork strips on a rack placed on a sheet pan with some cold water on the bottom. Cook for about 20 minutes. Turn oven down to 450°F. Remove pork, brush with takumi sauce, then return to the oven and cook for about 6 to 10 minutes or until done. Be careful to avoid burning once the glaze is applied to the meat. Meat should be deep brown.
4. Remove the meat, cool and chop into small pieces. Mix with the scallion and set aside.
5. Thaw the puff pastry slightly so it is easy to work with. Roll the pastry out on a floured work surface and cut into 4 squares.
6. Place pork filling in the middle of each square, brush the sides with the egg mixture and fold each square in half on a diagonal.
7. Brush each empanada with egg and using a fork, press the seams to secure and give a decorative edge. At this point the empanadas can be chilled and frozen for later use.
8. Heat an oven to 375ºF.
9. Place empanadas on a parchment lined baking sheet and bake for 25-30 minutes until golden brown and puffed.
10. Serve with additional takumi sauce for dipping.