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Spicy pork & olive empanadas
Spicy pork & olive empanadas
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Spanish pastries served with avocado salsa - perfect for appetizers or finger food.
Ingredients:
  • 1 red onion, halved, finely chopped
  • 400g pork mince
  • 2 long fresh green chillies, halved, deseeded, finely chopped
  • 80g pitted kalamata olives, thinly sliced
  • 82.50 ml 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
Instructions:
  • 1. Preheat oven to 220°C and line a baking tray with baking paper. 2. Heat half of the oil in a frying pan over medium-high heat, then sauté half of the onion for 4 minutes. 3. Add the mince and chilli, cooking for 5 minutes until done, then remove from heat. 4. Fold in the olives and half of the coriander, allowing the mixture to cool slightly before further preparation.
  • Cut 4 discs from each pastry sheet using a 12cm-diameter cutter. Spoon mince evenly among the discs. Fold the pastry over the filling and seal by pinching the edges. Place on a tray and bake in the oven for 15 minutes.
  • In a bowl, mix the rest of the oil with onion, coriander, avocado, and cucumber. Season generously with salt and pepper.
  • Top the empanadas with a vibrant lettuce and avocado salsa before serving.

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