Pork, Olive And Egg Empanadas

• 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

1. 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.
2. Preheat the oven to 400u0b0F. Oil 2 baking pans. Stir hard-boiled eggs and olives into pork mixture; season to taste.
3. 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.
4. Bake for 25 mins, or until lightly browned. Serve with lemon wedges.

olive oil, onion, ground cumin, ground nutmeg, ground pork, eggs, black olives, egg, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/37461 (may not work)