09 Mar

Spicy pork & olive empanadas

Recipe by Jane Charlton,
Photography by Amanda McLauchlan,

Cooking Time: 30 minutes

Ingredients (serves 4)
* 1 tbs olive oil
* 1 red onion, halved, finely chopped
* 400g pork mince
* 2 long fresh green chillies, halved, deseeded, finely chopped
* 80g pitted kalamata olives, thinly sliced
* 1/3 cup loosely packed coarsely chopped fresh coriander
* 3 sheets (24 x 24cm) reduced-fat puff pastry, just thawed
* 1 ripe avocado, halved, stone removed, peeled, chopped
* 1 Lebanese cucumber, ends trimmed, chopped
* Salt & freshly ground black pepper
* 1 red oakleaf lettuce, leaves separated, washed, dried


  1. Preheat oven to 220°C. Line a baking tray with baking paper. Heat half the oil in a frying pan over medium-high heat. Add half the onion and cook, stirring, for 4 minutes. Add mince and chilli and cook, stirring, for 5 minutes or until cooked. Remove from heat. Stir in olives and half the coriander. Set aside to cool slightly.
  2. Use a 12cm-diameter cutter to cut 4 discs from each pastry sheet. Spoon mince among discs. Fold to enclose filling and pinch edges to seal. Place on tray and bake in oven for 15 minutes.
  3. Meanwhile, combine remaining oil, onion and coriander in a bowl with avocado and cucumber. Season with salt and pepper.
  4. Serve empanadas with lettuce and avocado salsa.

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