1-First, prepare all ingredients by heating 1 tablespoon of olive oil in a medium frypan and adding 400 grams pork mince. Cook until browned, breaking up lumps, then stir in 1 teaspoon dried oregano, 2 teaspoons cumin, and 2 teaspoons smoked paprika; cook for one minute.

2-Next, add 1 tablespoon tomato paste and cook, stirring, for two minutes. Transfer the mixture to a bowl and set aside.

3-In the same pan, heat the remaining olive oil and sauté 1 small finely chopped Spanish onion, 2 cloves finely chopped garlic, and 100 grams chopped piquillo peppers over low heat for three minutes until the onion is soft.

4-Return the pork mixture to the pan, add 2 tablespoons chopped parsley, and combine. Season to taste and let cool. Once cool, gently fold in 3 roughly chopped hard-boiled eggs.

5-Preheat oven to 200°C fan forced. Roll out 4 thawed shortcrust pastry sheets and, using a 12 cm cutter, cut 4 circles from each sheet.

6-Place a heaped tablespoon of the filling on each circle, brush edges with beaten egg, fold, and crimp to seal. Place empanadillas on a lined baking sheet, brush tops with beaten egg, and make a small slit on top.

7-Finally, bake for 20 minutes or until golden brown. Serve warm with tomato chutney or your preferred sauce. The preparation time is about 20 minutes, making this a fast option for busy lifestyles.