Empanadas

Ideas
4 servings Prep: 40 mins, Cooking: 30 mins
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Pork

By Food24 November 03 2009
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Ingredients (10)

30.00 ml fresh chillies — 573
1.00 onion
20.00 ml paprika
5.00 ml chillies — powder
5.00 ml cumin — ground
400.00 g pork mince
60.00 ml olives — green, pitted
15.00 ml vinegar — white
10.00 ml lemon — zest only
quantity shortcrust pastry
1.00 eggs
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Method:

Heat oil and sauté onion until soft. Add spices and cook for 30 seconds.
Add the pork mince and cook, stirring, until done.
Add salt and freshly ground pepper to taste, then add olives, vinegar and lemon rind. Set aside to cool.

Roll out pastry on a lightly floured surface until 3 mm thick. Cut into 14 cm circles.

Spoon a little filling on to 1 side of each circle.
Brush edges of pastry with water and fold pastry over to enclose filling. Press edges together with a fork to seal.
Brush with egg and place on a greased baking tray.
Bake at 180 ºC for 20 to 30 minutes until golden.



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