Smoky Meat-Free Mince Empanadas With Chimichurri

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

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

Peel and finely chop the shallot[s]

Once hot, add the chopped shallot and meat-free mince to the pan and cook for 5-6 min or until the mince is browned, breaking it up with a wooden spoon as you go

Once browned, transfer the mince to a bowl and add the smoked paprika, ground cumin, cayenne pepper and a pinch of salt – this is your smoky meat-free mince mixture

Cut the potatoes (skins on) into chips

Add the chips to a baking tray with a drizzle of vegetable oil and a pinch of salt and pepper, give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp

Dust a work surface with a small handful of flour

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

Cut into 4 [8] rectangles and add them to a baking tray lined with non-stick baking paper

Divide the smoky meat-free mince mixture into 4 [8] and add to the middle of the pastry rectangles

Tip: Cooking for 4? Use 2 trays!

Brush a little cold water around the edges of the pastry

Tip: This helps to seal the pastry!

Fold the pastry over the smoky meat-free mince mixture so that both short sides of the rectangle are touching

Press the pastry together with your fingers to seal in the meat-free mince with as little air trapped inside as possible

Tip: Don't worry if they look messy, they'll be tidied up later!

Trim the edges of the pastry into a semi-circle shape

Use a fork to crimp the edges of the pastry and prick air holes in the top

Put the empanadas in the oven for 15-20 min or until golden brown – these are your smoky meat-free empanadas

While the empanadas are cooking, cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Chop the parsley finely, including the stalks

Peel and finely chop (or grate) the garlic

Combine the chopped chilli (not a fan of spice? Just add a little!), parsley and garlic with the dried oregano, red wine vinegar and 2 tbsp [3 tbsp] olive oil – this is your chimichurri

Wash the gem lettuce, then pat it dry with kitchen paper and chop into wedges

Combine half of the chimichurri (you'll use the rest for garnish!) with the mayo in a small bowl – this is your chimichurri mayo