Beef & Chorizo Empanadas

• While the potato is cooking, finely chop onion (see ingredients) and garlic. Drain sweetcorn (see ingredients). • Finely chop mild chorizo (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add chorizo and beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes.

• Add onion and corn and cook until tender, 3-4 minutes. • Reduce heat to medium, add garlic, Nan’s special seasoning and tomato paste and cook until fragrant, 1-2 minutes. • Add the brown sugar and cooked potato and cook, crushing with the back of a spoon, until combined, 2-3 minutes. • Season with salt and pepper.

• Lightly dust flour over a clean surface. Flour your hands and a rolling pin, then stretch and roll each ball of dough into a 15-20cm circle. • Transfer dough bases to a lined oven tray. • Divide beef filling evenly across half of each base. Fold pizza dough over the filling and seal the edges. Make a small hole on the top of the empanadas to ensure they rise evenly. • Bake until empanadas are golden, 15-20 minutes.

TIP: Dusting the surface and your hands with flour helps prevent the dough from sticking.

• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. Finely chop cucumber and parsley. Thinly slice spring onion. Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine parsley, a pinch of chilli flakes (if using), lemon zest, a squeeze of lemon juice, a pinch of salt and sugar and olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Add sour cream and lightly swirl with a spoon. • In a second small bowl combine avocado, cucumber, spring onion, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.