Chipotle Meat-Free Empanadas With Chimichurri Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your potatoes (skins on) into large, bite-sized pieces

Peel and chop (or grate) your garlic

Deseed your sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon), then slice into rounds

Add the chopped potatoes to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt, then put the tray[s] in the oven for an initial 15 min or until the potatoes are slightly golden

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your meat-free patty[ies] and cook for 3-4 min or until browned, breaking it up with a wooden spoon as you go

Once browned, add half the chopped garlic (you'll use the rest laster!) and dried oregano to the pan and cook for 1-2 min or until fragrant

Once fragrant, remove the pan from the heat and add your chipotle paste (can't handle the heat? Go easy!) and a pinch of salt and give everything a good mix up, then set aside – this is your empanada filling

Dust a work surface with a small handful of flour

Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin

Cut into 2 rectangles per person and add them to a baking tray (or two!) lined with non-stick baking paper

Divide the empanada filling into 2 per person and add to the middle of the pastry rectangles

Brush a little cold water around the edges of the pastry, then fold the pastry over the filling and seal firmly, then use a fork to crimp along the join and prick air holes all over

Trim the edges of the pastry into a semi-circle shape – these are your meat-free empanadas

After the initial 15 min, remove the potato tray[s] from the oven and crush with the base of a mug to flatten them

Add the sliced pepper to the tray[s] with a pinch of salt – these are your smashed potatoes & pepper

Return the tray[s] to the oven along with the meat-free empanadas for 18-20 min or until the potatoes are crisp and golden and the pastry is golden and cooked through

Meanwhile, slice half your green chilli[es] finely, then cut the remaining chilli in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Chop your coriander & parsley finely, including the stalks

Add the remaining chopped garlic and chopped chilli (not a fan of spice? Just add a little!) to a bowl with the chopped coriander & parsley, 2 tbsp [3 tbsp] [4 tbsp] olive oil, red wine vinegar, a pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] sugar and give everything a good mix up – this is your chimichurri sauce