Olive and pork empanadas

This article has not been rated yet.

PREP TIME

45 min

TOTAL TIME

1 h 15 min

Makes

18 empanadas

Olive and pork 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.

 

How to dice an onion

Nutrition (per piece)

  • Calories
  • 193,
  • Protein
  • 8 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 12 g,
  • Fibre
  • 1 g,
  • Sodium
  • 121 mg.
FILED UNDER: