Olive and pork empanadas

Step 1

HEAT a large non-stick frying pan over medium-high. Add oil, then onion, garlic and pork. Cook until onion starts to soften and pork loses its pink colour, about 6 min. Stir in flour and cook for 1 min. Add paprika, pepper flakes and tomato paste and cook for 3 min, stirring occasionally. Stir in olives. Season with fresh pepper. Remove from heat.

Step 2

PREHEAT oven to 375 F.  Line a large baking sheet with parchment.

Step 3

ROLL 1 disc empanada dough until 1/16-in. thick. Use a 5-in. cutter to cut out circles. Repeat with remaining disc. Gather and re-roll scraps.

Step 4

PLACE 1 heaping tbsp of filling on each round. Brush edges with beaten egg and fold dough over the filling, forming a half-circle. Press to seal. Crimp edges. Arrange empanadas on their sides on prepared baking sheet. Brush with remaining egg.

Step 5

BAKE until golden brown, 30 to 35 min. Serve pork empanadas warm or cool, or freeze for up to 2 weeks. Reheat in a 350F oven for 15 min.