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|3||each||Pampas Ready Rolled Puff Pastry|
|2||L||Crisco Endura Oil|
Cut the Pampas Ready Rolled Puff Pastry into even circles with a diameter of 8cm, then brush them with egg wash.
Add blue cheese, which is a quarter of the size of the pastry, to the middle. Then fold over the pastry and tightly crimp the edges closed. Once done, put aside.
Heat the Crisco Endura Oil to 160 degrees then gently fry the pastry until golden. Place aside on a paper towel to soak up the extra oils.
Over the stove top, boil jus to a sticky consistency, then add the honey and shaved black truffle. Let it rest off the heat for around 10 minutes or until it’s all infused.
Place the empanadas on a plate then drizzle the warm jus sauce over the top. Scrape the bone marrow over the pastry after heating it in the oven for five minutes. To finish off the dish, add a drizzle of honey and shaven black truffle.