Beef & Corn Empanadas with Mojo Sauce

For the empanada pastry

Mix the salt into the warm water

Pour the flour into a bowl

Add the butter/fat rubbing it in with your hands until it resembles breadcrumbs

Slowly pour in the water bit by bit until the dough starts to form

Knead the dough until smooth

Let the dough sit in the fridge for 30 mins, until firmed up a little.

Flatten the dough out with a rolling pin, thin but not too thin!

Using a small plate cut out discs for the empanadas - 10cm/12cm For the beef filling

Heat some oil in a pan and sauté the beef until seared on all sides, add the onion. Cook for 2 . 3 minutes until slightly softened then add in the peppers and paprika. Cook out for a minute or two and then add a little water, approx 100mls. Simmer until the water has evaporated - about 10 minutes then remove the pan from the heat and stir through the olives and chopped cooked potatoes For the corn filling

Grate the corn on the cob with a grater

Add the butter to a saucepan

Soften the onions and then add the corn

Cook until the corn starts to colour.

Add the cheese and stir until creamy then season with salt and pepper and set aside to cool. Assembling the empanadas

Make sure the fillings are cool before you start assembling your empanadas

Spoon 1-2 tablespoons of the filling onto each pastry round and fold them over the filling to make a semi-circle. Press the edges together with a fork - or holding the empanada in one hand, use your other hand to pinch and fold the edge of the dough to create a rope-like effect.

Brush with beaten egg, then place onto a large, lightly greased/floured tray and bake at 190C/375F for about 25-30mins until golden and crisp.

Or to Air fry, place in a single layer, in batches as needed 180C/350F 8 to 10 minutes, turning halfway or until golden.

For the mojo sauce: put all of the mojo sauce ingredients in a blender and blitz until smooth.