Spicy Pork Olive Empanadas

These Spanish pastries are the perfect starter or finger food. Serve them with homemade avocado salsa to make them extra special.

The ingredient of Spicy Pork Olive Empanadas

• 1 tbsp 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

The Instruction of spicy pork olive empanadas

• preheat oven to 220u00b0c 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
• 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
• meanwhile combine remaining oil onion and coriander in a bowl with avocado and cucumber season with salt and pepper
• serve empanadas with lettuce and avocado salsa

Nutritions of Spicy Pork Olive Empanadas

fatContent: 790 373 calories
saturatedFatContent: 53 grams fat
carbohydrateContent: 22 grams saturated fat
sugarContent: 46 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent: n a
cholesterolContent: 30 grams protein
sodiumContent: 97 milligrams cholesterol

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