Makes 14-16 empanadas

Sweet Potato, Black Bean & Corn Puff Empanadas with Chimichurri

From Ainsley’s World Cup Flavours, ITV

Empanadas are a popular baked or fried pastry hand pie from Spain and South America, and they are pretty much a food staple in Argentina. I’ve made a quick and easy veggie version using a shop-bought puff pastry, which although different to the traditional empanada is equally delicious!  Filled with the sweet and smoky flavours of Argentina these mini snacking empanadas are complemented by a vibrant and tangy chimichurri sauce. Any left-over sauce can be served with steak, chicken or roasted veg.


Preheat the oven to 220C/200Cfan/Gas 7

Arrange the sweet potato chunks on a baking tray and drizzle with a little oil. Sprinkle over half the cumin and half the paprika and season with salt. Toss to coat. Add the garlic to the tray and roast for 20-25 minutes until soft and slightly caramelised. Remove from the oven and allow to cool. Once cooled tip into a bowl (squeeze the garlic from its skin) and stir through the remaining cumin and paprika, chilli flakes and oregano, mashing up the pieces of potato while still leaving plenty of texture. Toss through the black beans, corn, feta cheese, spring onion and parsley. Season with salt and pepper

Divide the dough into 2 and on a lightly floured surface roll one half into a sheet approx ¼ inch thick. Use a 10cm cookie cutter to cut out circles. Repeat with the remaining dough (you should get approx. 14-16 circles in total). Brush the edge of a circle with beaten egg and then spoon a tablespoon of the filling into the centre. Fold over one half of the pastry to create a half moon shape and seal by pinching the edge. Crimp with the back of a fork for a tighter seal. Repeat with the remaining circles and arrange on a lined baking sheet. Brush with beaten egg and sprinkle with a little paprika if you like. Bake for 20-25 minutes or until puffed and golden.

Meanwhile make the chimichurri. Place the herbs in a small food processor and blitz. Add the vinegar, oil, garlic and chilli flakes. Blend until well combined, adding a little more oil to loosen if needed. Season to taste.

Remove the empanada from the oven and allow to cool for 5 minutes before serving with the chimichurri sauce.



  • For the Empanadas
  • 500g block of ready-made puff pastry
  • 400g peeled sweet potato, chopped into 1.5cm cubes
  • olive oil, for drizzling
  • 1 tsp ground cumin
  • ½ tsp sweet smoked paprika, plus extra pinch
  • 2 cloves of garlic, unpeeled
  • pinch of chilli flakes (more if you like things spicy)
  • 1 tsp dried oregano
  • 1 x 400g tin of black beans, rinsed and drained
  • 1 x 180g tin of sweetcorn, rinsed and drained
  • 120g feta, crumbled
  • 2 spring onion, finely sliced
  • 1 tbsp finely chopped parsley
  • salt and freshly ground black pepper
  • 1 large egg, beaten, for glazing
  • For the Chimichurri
  • small bunch of flat-leaf parsley
  • 2 tbsp fresh oregano leaves, finely chopped or 2 tsp dried oregano
  • 2 tbsp red wine vinegar or sherry vinegar
  • 5 tbsp extra virgin olive oil, plus extra if needed
  • 2 cloves of garlic, chopped
  • pinch of chilli flakes
  • sea salt & freshly ground black pepper