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Egg and Pork Empanadillas

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Preparation time: 20 min
Serves 4 people
3.9 Average Rating

Golden, crispy, and irresistibly flaky, these Egg and Pork Empanadillas are the ultimate hand-held delight.

Packed with a savoury filling of seasoned pork, hard boiled eggs, and a dash of paprika for a smoky kick, these empanadillas bring bold flavours wrapped up in a perfect pastry. Whether you're serving them as a party snack or enjoying them as a hearty meal, they’re a guaranteed crowd-pleaser. Pair with your favourite dipping sauce for an extra layer of deliciousness!

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Ingredients

  • 2 Tbsp olive oil
  • 400g pork mince
  • 1 tsp dried oregano
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 1 Tbsp tomato paste
  • 1 small Spanish onion finely chopped
  • 2 cloves garlic finely chopped
  • 100g jarred whole piquillo peppers, drained and chopped
  • 2 Tbsp flat leaf parsley, chopped
  • 3 hard boiled eggs peeled and roughly chopped
  • 4 sheets frozen shortcrust pastry thawed
  • 2 eggs beaten
  • Tomato chutney, to serve

Method

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  1. Heat 1 tablespoon of 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 for 2 minutes. Tip pork mixture into a bowl and set aside.
  2. In the same pan heat remaining olive oil and add chopped onion, garlic, and piquillo peppers. Cook, stirring over low heat for 3 minutes or until onion is soft and translucent.
  3. Return pork to the pan with parsley and stir to combine. Season to taste and set aside to cool then add chopped eggs and stir gently to combine.
  4. Preheat the oven to 200°C 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.
  5. Arrange empanadillas 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 a preheated oven for 20 minutes or until golden.
  6. Serve warm with tomato chutney or sauce of choice.

Nutrition Per Serve

  • 255g Serving size
  • 3180kJ 760kcal Energy
  • 25g Protein
  • 46g Total fat
  • 17g Saturated fat
  • 60g Carbs (total)
  • 12g Carbs (sugar)
  • 620mg Sodium
  • 3.4µg Vitamin D

Reviews

Overall Rating

Average Rating: 3.9

4 reviews

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