1-First, heat 1 tablespoon of olive oil in a medium pan. Add 400 grams of pork mince and cook until browned, stirring to break up any lumps. Then, mix in 1 teaspoon dried oregano, 2 teaspoons cumin, and 2 teaspoons smoked paprika; cook for one minute before adding 1 tablespoon tomato paste and cooking for another 2 minutes. Transfer the mixture to a bowl and set it aside.

2-Next, in the same pan, heat the remaining olive oil and cook 1 finely chopped Spanish onion, 2 finely chopped garlic cloves, and 100 grams of chopped piquillo peppers over low heat for 3 minutes until the onion softens. Return the pork mixture to the pan, add 2 tablespoons chopped flat leaf parsley, stir well, season to taste, and let it cool. Once cooled, gently fold in 3 roughly chopped hard boiled eggs.

3-Preheat your oven to 200°C fan-forced. From each of the 4 thawed sheets of shortcrust pastry, cut out 4 circles, each 12 cm in diameter. Place a heaped tablespoon of the pork and egg mixture in the center of each circle.

4-Brush the edges with beaten egg, fold the pastry over the filling to enclose it, and crimp the edges to seal. Arrange the empanadillas on a lined baking sheet, brush the tops with more beaten egg, and cut a small slit in each for steam to escape.

5-Bake for 20 minutes or until golden. Serve warm with tomato chutney. For variations, check out recipes like our grilled flank steak to explore more with similar proteins.