Makes 12
INGREDIENTS
350g/12oz frozen pastry, thawed

Filling
1 tbsp vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
1 tsp thyme
1 15g/4oz minced (ground) pork
1 tsp paprika
salt and freshly-ground black pepper
I hard-boiled egg, chopped
1 medium gherkin (pickle), chopped
2 tbsp freshly-chopped parsley
vegetable oil, for deep-frying

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Savoury Pork Pies

To make the filling, heat the vegetable oil in a frying pan or wok and soften the onions, garlic and thyme without browning, for about 3—4

minutes. Add the pork and paprika then brown evenly for 6—8 minutes. Season well, turn out into a bowl and cool. When the mixture is cool,

add the hard-boiled egg, gherkin (pickle) and parsley.

Turn the pastry out onto a floured wofl surface and roll out to a 37.5cm/15iJ square. Cut out 12 circles 12.5cm/5in dial meter. Place 1 tbsp

of the filling on each circle, moisten the edges with a little watefl fold over and seal. Heat the vegetable oil inf deep-fryer fitted with a basket, to

196°0 385°F. Place 3 Empanadas at a time in the basket and deep-fry until golden browa Frying should take at least 1 minute or the inside

filling will not be heated through. Se warm in a basket covered with a napkin.