Egg and Pork Empanadillas

Recipe By:

Australian Eggs

www.australianeggs.org.au [1]

Prep Time:

35 minutes

Cook Time:

20 minutes

Serves:

4-6

Indulge in the delicious taste of Egg and Pork Empanadillas, filled with mouthwatering seasoned pork, aromatic spices, piquillo peppers, and chopped eggs, all wrapped in a golden, flaky pastry. Enjoy them warm with a side of your preferred tomato chutney for an unbeatable culinary delight!

Ingredients

2 tablespoons olive oil
400g pork mince
1 teaspoon dried oregano
2 teaspoons cumin
2 teaspoons smoked paprika
1 tablespoon tomato paste
1 small Spanish onion finely chopped
2 cloves garlic finely chopped
100g jarred whole piquillo peppers drained and chopped (Always Fresh brand)
2 tablespoons chopped parsley
3 hard boiled eggs peeled and roughly chopped
4 sheets frozen shortcrust pastry thawed
2 eggs beaten
To serve: tomato chutney

Method

Heat 1 tablespoon olive oil in a medium frypan. Add the pork and stir with a wooden spoon to break up the lumps. Cook until brown all over. Add the oregano, cumin and smoked paprika and cook for one minute. Add tomato paste and cook stirring further 2 minutes. Tip pork mixture into a bowl and set aside.
In the same pan heat remaining olive oil and add chopped onion, garlic and piquillo peppers. Cook stirring over low heat 3 minutes or until onion is soft and translucent.
Return pork to pan with parsley and stir to combine. Season to taste and set aside to cool then add chopped eggs and stir gently to combine.
Preheat oven 200C fan forced. Spread pastry sheets on a work surface and using a 12cm ring cutter cut 4 circles from each sheet. Place heaped tablespoons of pork and egg mixture in the centre of each circle. Brush the edges with the beaten egg then press edges together to enclose the filling and crimp the edges to seal.
Arrange empanadilas on a lined baking sheet, brush them with beaten egg and using a sharp knife make a slit in the top of each one. Bake in preheated oven 20 minutes or until golden.
Serve warm with Tomato Chutney or sauce of choice.