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Puff Pastry Empanadas

Prep Time35 minutes
Cook Time40 minutes
Servings: 15

Ingredients

  • 1 lb ground pork
  • 3 tbsp olive oil
  • 1 small yellow onion, chopped
  • 3 eggs to make boiled eggs
  • ½ cup pitted kalamata olives, rough chopped
  • ¾ cup fresh parsley, finely chopped
  • 2 tsp fresno chili, minced (optional)
  • 2 tbsp cumin seeds
  • 1 tsp ground nutmeg
  • ½ cup raisins
  • salt to taste
  • 3 sheets frozen puff pastry, defrosted
  • 2 eggs for egg wash

Instructions

  • Take puff pastry out of freezer and keep in fridge until ready to use.
  • Add water to small pot and bring to a boil. Add eggs into pot and boil for 8 minutes. When done, cool eggs in cold water, then peel off shells. Rough chop boiled eggs and set it aside.
  • Place raisins in a small bowl and pour enough boiling water to cover the raisins. Leave raisins in water for 2-3 minutes, then drain and set it aside.
  • Heat large skillet over medium heat and add olive oil. When olive oil starts to sizzle, add onions, cumin seeds, and fresno chilis. Combine ingredients together and sauté onions until soft.
  • Add ground pork to the onion mixture and break down large pieces with spatula or wooden spoon and cook until pork pieces are lightly browned. Sprinkle salt to ground pork and stir in nutmeg, parsley, olives and raisins. Once ingredients are combined, turn off heat and let the pork mixture cool. When pork mixture has cooled down, stir in boiled eggs.
  • Turn oven to 400°. Take puff pastry sheet and roll out dough on a floured surface. Roll pastry dough large enough to cut out 5 inch x 5 inch squares. 1 pastry sheet should be able to produce five squares.
  • Place two spoonful of filling on the middle of each square. Fold dough to make a triangle and crimp edges with fork to seal triangle. Line the pastry on baking sheet with parchment paper, brush with egg wash and bake for 15 minutes or until golden brown.