Egg and Pork Empanadillas Recipe | myfoodbook

Ingredients

• 2 tablespoons olive oil
• 400g pork mince
• 1 teaspoon dried oregano
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• 1 tablespoon tomato paste
• 1 small Spanish onion finely chopped
• 2 cloves garlic finely chopped
• 100g jarred whole piquillo peppers drained and chopped (Always Fresh brand)
• 2 tablespoons chopped parsley
• 3 hard boiled eggs peeled and roughly chopped
• 4 sheets frozen shortcrust pastry thawed
• 2 eggs beaten
• To serve: tomato chutney