Delicious South American pastries!


150g cooking chorizo sausage

300g minced beef

1 onion, diced finely

½ pack coriander, finely chopped

2 tsp smoked paprika

2 tsp ground cumin

½ tsp chilli flakes

2 tbsp tomato puree

1 pack ready made puff pastry


  1. Slowly cook the onion in a large pan until soft.
  2. Remove the chorizo from its casing and dice into small pieces. Mix the mince, chorizo, coriander, paprika, cumin and chilli flakes in a bowl.
  3. Add the chorizo and beef mix to the onions and slowly cook over a medium heat for 5 minutes. Then add the tomato puree and continue to cook gently until everything is cooked through.
  4. Heat the oven to 180C. Roll out the pastry on a floured surface until thin. Cut out discs with a 10cm biscuit cutter. Put 1 tsp of the filling into the centre of each disc, wet the edges, fold in half and punch the edges together. Use a fork to crimp the edges.
  5. Place the empanadas on a lined baking sheet, brush with beaten egg and bake in the oven for 20 minutes. Allow to cool for 5 minutes before serving.