1-Getting started with egg and pork empanadillas is fun and straightforward, with a preparation time of about 20 minutes. Begin by heating 2 tablespoons of olive oil in a pan over medium heat and browning the 400g of pork mince until it’s cooked through. This step builds a rich base for the filling.

2-Next, add 1 teaspoon of dried oregano, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1 tablespoon of tomato paste to the pork. Stir and cook briefly to let the spices release their flavors. In another pan, sauté 1 medium Spanish onion (finely chopped), 2 cloves of minced garlic, and 150g of chopped jarred whole piquillo peppers until they soften and smell great.

3-Combine the sautéed mixture with the pork, along with 2 tablespoons of chopped flat leaf parsley and 3 chopped hard boiled eggs. For the assembly, cut the 350g frozen shortcrust pastry sheets into circles about 12cm in diameter. Place a spoonful of filling in the center of each circle, fold it over, and seal the edges by brushing with 1 beaten egg. Don’t forget to make a few slits on top for steam to escape, which helps keep the pastry crisp.

4-Arrange the empanadillas on a baking tray and bake in a preheated oven at 200°C fan forced for 20 minutes or until golden brown. Serve them warm with chutney or your favorite sauce for a delightful finish. This method yields a serving size of 255g per portion, delivering around 3180kJ (760kcal) energy, making it a hearty option for your meals. For more ideas on easy dinners, check out our dinner recipes collection, which offers similar quick fixes.