- 15 ml (1 tbsp) vegetable oil
- 300 g (10 oz) extra-lean minced pork
- 1 medium onion, sliced
- 1 garlic clove, chopped
- 1/2 red bell pepper, cut into 1 cm (1/2 in.) dice
- 4 ml (3/4 tsp) ground cumin
- 1 pinch of Cayenne pepper
- Salt and ground black pepper
- 100 ml (2/5 cup) beef broth
- Flesh of 1 tomato, cut into 1 cm (1/2 in.) dice
- 30 g (1 oz) raisins
- 12 black olives, pitted and coarsely chopped
- 1/2 bouquet of fresh coriander, coarsely chopped, stems discarded
- 1 kg short crust pastry
- 3 hard-boiled eggs, cut into quarters
- 1 egg yolk
- 30 ml (2 tbsp) milk
- In a skillet, heat the oil at medium-high heat.
- Sear the pork for 2 to 3 minutes.
- Add the rest of the Step 1 ingredients to the skillet.
- Cook for 5 more minutes, stirring from time to time.
- Drain to remove the excess fat.
- Return the pork and cooked vegetables to the skillet and add the Step 2 ingredients (except for coriander).
- Cook over high heat, stirring occasionally, for 5 minutes or until all the liquid evaporates.
- In a bowl, combine the mixture of pork and vegetables with the coriander.
- Preheat the oven to 190°C (375°F).
- Divide pastry into six balls. Roll each into a 20 cm (8 in.) disk.
- Spread the cooled meat equally on one half of each of the six disks.
- Place two quarters of hard-boiled eggs on each empanada.
- Lightly moisten the edge of the pastry with water.
- Fold the dough over to make a half-moon shape, like a calzone.
- Seal the edges with a fork.
- Beat the egg yolk with the milk.
- Brush each empanada with the egg wash.
- Cook in the oven for 15 to 20 minutes or until the empanadas are nicely browned.