Cheese and Chorizo Turnovers

Turnovers Recipe or Volovanes, named after the French “Vol-au-vent”, are a typical snack for a mid-morning or late afternoon pick-me-up for the inhabitants of the City Port of Veracruz. They’re sold in bakeries around town but are easy to get at busy street corners where street vendors often sell them.

SERVINGS

8 people

COURSE

Breads

TOTAL TIME

35 mins

CUISINE

Mexico

– Adjust the oven rack to the middle position, and heat oven to 400 degrees. Line a large baking sheet with parchment paper.

Instructions

1

– Cook the chorizo in a hot nonstick frying pan without oil. The chorizo will cook for about 7-8 minutes. Remove from heat and cool.

Instructions

2

– Once the chorizo has cooled, mix in a bowl with the shredded Queso Fresco Cacique and place in the fridge to keep cold until ready to use.

Instructions

3

– Lightly dust your board or working area with flour and unfold one sheet of the puff pastry. With a floured rolling pin, lightly roll the dough into a 10 X 10-inch square. Do it very gently, try not to put too much pressure on the dough.

Instructions

4

– With the help of a pizza cutter or a knife, cut the dough into 4 squares. Brush the borders of the squares with egg wash with the help of a brush. Place 2 tablespoons of the cheese-chorizo mix into the middle of each square. Fold the one corner to meet the opposite corner to form a triangle. Brush the tops twice with the egg wash, make sure that the egg wash does not touch the outside edges of the pastry; this is important so that the edges expand and become very fluffy, like in the pictures below.

Instructions

5

– Bake for 18-20 minutes until golden brown, rotating the baking sheet once to have an even browning. If you want your turnovers really crispy, turn off the oven and let them cool with the oven door slightly open.

Instructions

6