Here’s how to make them…

For the empanadas:

• 300g puff pastry
• 250g green lentils
• 1 brown onion
• 1 clove of garlic
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1 tsp dried marjoram
• A drizzle of rapeseed oil
• A pinch of sea salt & black pepper

For the guacamole dip:

• 2 avocados
• 1 tomato
• 1 brown onion
• 1 tsp garlic powder
• 1 tsp chilli flakes
• A handful of coriander
• A squeeze of lime juice
• A pinch of sea salt & black pepper

Method:

• Begin by preparing the filling. Peel and finely chop the onion. Add the onion to a large pan along with a drizzle of rapeseed oil. Saute on a low heat for around 5 minutes
• Finely chop or grate the garlic. Add the garlic to the pan along with the spices and herbs
• Stir to combine then saute for 5 minutes
• Add the lentils to the pan. Stir to combine then saute for a further 5 minutes
• Season to taste then set to one side
• While the filling cools, prepare the pastry. Preheat the oven to 200 degrees (gas mark 6). Line a large tray with baking paper and lay the puff pastry on top
• Using a knife and a saucer or a side plate, cut the pastry in to 6 circles. Remove any excess pastry
• Add a spoonful of the filling to the centre of each circle. Leave space between the filling and the edge of the pastry
• Fold each circle in half. Using a fork, lightly press the edges to seal
• Brush the top of each empanada with a little rapeseed oil
• Put the tray in the pre-heated oven and bake for 20-25 minutes, or until golden brown
• While the empanadas bake, prepare the dip. Remove the skins and the stones from the avocados. Add the flesh to a food processor
• Peel and finely chop the onion. Add the onion to the food processor
• Cut the tomato in to quarters and add it to the food processor along with the garlic powder, chilli flakes, coriander and lime juice. Process until a smooth mixture is formed
• Season to taste then serve alongside the empanadas

This recipe serves 2.