Pork, Olive And Egg Empanadas - cooking recipe

Ingredients

1 tbsp olive oil
1 medium onion, finely chopped
1/2 tsp each ground cumin, cinnamon and smoked paprika
1/4 tsp each ground nutmeg and cloves
12 oz ground pork
2 None hard-boiled eggs, peeled and chopped
1/4 cup pitted black olives, finely chopped
6 None refrigerated pie crusts
1 None egg, lightly beaten
None None Lemon wedges, to serve

Preparation

Heat oil in a large skillet on medium heat. Cook onion, stirring, for 5 mins, or until soft. Add spices and pork; cook, stirring, on high heat until browned. Cool.
Preheat the oven to 400\u00b0F. Oil 2 baking pans. Stir hard-boiled eggs and olives into pork mixture; season to taste.
Using a 4 3/4-inch cutter, cut 24 rounds from pastry. Drop heaped tablespoons of filling onto rounds; brush edges with beaten egg. Fold rounds in half to enclose filling; pinch edges to seal. Place empanadas on prepared pans; brush tops with beaten egg.
Bake for 25 mins, or until lightly browned. Serve with lemon wedges.