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Olive and pork empanadas

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  • Prep Time45 mins
  • Total Time1 hr 15 mins
  • Makes18 empanadas
Olive and pork empanadas

Photo, Roberto Caruso

Chatelaine Triple Tested

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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