Name: Pork, olive and egg empanadas
Cook time: 60 min
Total time: 60 min
Ingredients: 1 tablespoon olive oil; 1 medium_piece m brown onion (150g), chopped finely; 1/2 teaspoon each ground cumin, cinnamon and smoked paprika; 1/4 teaspoon each ground nutmeg and cloves; 375 gram (12 ounces) minced (ground) pork; 2 hard-boiled eggs, grated coarsely; 1/3 cup (40g) pitted black olives, chopped finely; 6 ( sheets) shortcrust pastry; 1 egg, beaten lightly; lemon wedges, to serve

Pork, olive and egg empanadas

Empanadas are the perfect snack to serve at a barbecue or cocktail party. They are also delicious cold and make a tasty addition to the kids' school lunch boxes.

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Makes 24 Item

Cook

Ingredients

1 tablespoon olive oil

1 medium_piece m brown onion (150g), chopped finely

1/2 teaspoon each ground cumin, cinnamon and smoked paprika

1/4 teaspoon each ground nutmeg and cloves

375 gram (12 ounces) minced (ground) pork

2 hard-boiled eggs, grated coarsely

1/3 cup (40g) pitted black olives, chopped finely

6 ( sheets) shortcrust pastry

1 egg, beaten lightly

lemon wedges, to serve

Method

1.Heat oil in a large frying pan over medium heat; cook onion, stirring, about 5 minutes or until soft. Add spices and pork; cook, stirring, over high heat, until browned. Cool.

2.Stir hard-boiled eggs and olives into pork mixture; season to taste.

3.Preheat oven to 200°C/400°F. Oil two oven trays.

4.To make empanadas, cut 24 x 12cm (5-inch) rounds from pastry. Drop heaped tablespoons of filling onto rounds; brush edges with beaten egg. Fold rounds in half to enclose filling; pinch edges to seal.

5.Place empanadas on oven trays with the sealed edge upright; brush top with beaten egg.

6.Bake empanadas about 25 minutes or until browned lightly. Serve with lemon wedges.

An empanada is a stuffed pastry. You need 2 hard-boiled eggs for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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