Mexican Style Cheesy Beef Empanadas

While the veg is frying, chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.

Once the veg has cooked down, add the tomato puree and water (see pantry for amount) and cook for 1 min more. 

Hide the veg: Once cooked, add the veg to a blender along with the passata. Blitz until the smooth. TIP: If you don't have a blender, set the veg aside in a small bowl and add to the mince once browned in the next step.

Return the (now empty) frying pan medium-high heat (no oil). 

Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.

When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Once cooked, add the garlic and Central American style spice mix. Fry until fragrant, 1 min more. 

Once fragrant, stir in the cooked veg mixture, sugar and water for the sauce (see pantry for both amounts). 

Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins more. Remove from the heat and season with salt and pepper.

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

Spoon the beef mince mixture 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.