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.