Olive and pork empanadas
0
- Prep Time45 min
- Total Time1 h 15 min
- Makes18 empanadas
Photo, Roberto Caruso
Ditch the sugar right now! We're all about the savoury treats.
Ingredients
1 tbsp olive oil
1 cup finely chopped onion
2 garlic cloves, minced
500 g lean ground pork
1 tbsp all-purpose flour
1 1/2 tsp smoked paprika
1 tsp hot pepper flakes
3 tbsp tomato paste
1/4 tsp salt
1/4 cup pitted green olives, sliced
To assemble
1 batch empanada dough, (2 discs)
1 egg, beaten
Instructions
HEAT a large non-stick frying pan over medium-high. Add oil, then onion, garlic and pork. Cook until onion starts to soften and pork loses its pink colour, about 6 min. Stir in flour and cook for 1 min. Add paprika, pepper flakes and tomato paste and cook for 3 min, stirring occasionally. Stir in olives. Season with fresh pepper. Remove from heat.
PREHEAT oven to 375 F. Line a large baking sheet with parchment.
ROLL 1 disc empanada dough until 1/16-in. thick. Use a 5-in. cutter to cut out circles. Repeat with remaining disc. Gather and re-roll scraps.
PLACE 1 heaping tbsp of filling on each round. Brush edges with beaten egg and fold dough over the filling, forming a half-circle. Press to seal. Crimp edges. Arrange empanadas on their sides on prepared baking sheet. Brush with remaining egg.
BAKE until golden brown, 30 to 35 min. Serve pork empanadas warm or cool, or freeze for up to 2 weeks. Reheat in a 350F oven for 15 min.
Nutrition (per piece)
Calories 193, Protein 8g, Carbohydrates 12g, Fat 12g, Fibre 1g, Sodium 121mg.
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