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|6||each||Eggs (60g each)|
|4||each||Pampas Puff Pastry Sheets|
|60||mL||Crisco Vegetable Oil|
|100||g||Spanish Green Olives (pitted)|
Start by hard boiling two eggs in boiling water; whilst eggs are cooking, add Crisco Vegetable Oil into a pot with your eschallots, paprika and tumeric until aromatic.
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Add your mince and fry off until brown, add the Spanish green olives and the boiled egg you cooked earlier. Cook through and season with sea salt and pepper. Set aside to cool.
Using a 6cm pastry cutter, cut circles into your Pampas Puff Pastry. Cut 20 discs.
Add one or two spoonful’s of mix into the middle of the circle; fold the circle over and crimp the circles by pinching and folding the edges.
Brush with egg yolk and bake for 15-20 minutes at 180 degrees.