Handmade Cheesy Beef, Pork and Chorizo Empanada Pockets

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chorizo, beef and pork mince and onion. Fry until the mince has browned and the onion has softened, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 

While the beef and pork and onion fries, peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.

Once the mince has browned, drain and discard any excess fat. Season with salt and pepper.

Add the Central American style spice mix, tomato puree and garlic to the pan. Stir-fry until fragrant, 30 secs.

Stir in the chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until the liquid has almost evaporated, 6-8 mins, stirring occasionally.

Remove from the heat and allow to cool slightly. IMPORTANT: The mince is cooked when no longer pink in the middle.

Once the filling has cooled, cut the puff pastry (see ingredients for amount) into equal-sized rectangles (2 per person).

Spoon the beef and pork onto one half of each rectangle, leaving a 1cm border at the sides, then top with the cheese.

Dampen the edges of the pastry with a little water, then fold the top half of the pastry over the filling to enclose it. Gently press the edges down with the back of a fork to tightly seal the parcel on the 3 open sides. 

Carefully transfer the empanadas to a lined baking tray. Bake on the top shelf of your oven until the pastry is golden, 15-20 mins.

Meanwhile, in a medium bowl, combine the balsamic glaze and oil for the dressing (see pantry for amount).

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Just before everything's ready, add the carrot ribbons and rocket to the dressing and toss together.