Baking

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.
pork, olive and egg empanadas
24 Item
1H

Ingredients

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

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