Chorizo Empanadas & Guacamole

Mexican cornish pasties .... deepfried. Need I say more?

Rough Puff Pastry

100g plain flour

a pinch of salt

75g unsalted butter

50ml cold water

Filling

115g kidney beans

1/2 a red onion

50g chorizo

2 garlic cloves

2 tbsp coriander

115g sweet corn

vegetable oil, for deep frying

Guacamole

1 red onion

2 cloves of garlic

2 tsps coriander

1 avocado

1 lime

a pinch chili flakes

a slug olive oil

salt & pepper

Chop the red onion, garlic & chorizo & place in a frying pan over a medium heat, cook until the onions & garlic soften.
Put the beans, sweetcorn & chopped coriander into a bowl & add the softened onion & chorizo mixture, mix & leave to cool.

To make the rough puff pastry, mix together the flour & salt.  Cut the butter into 1cm pieces & toss them into the flour, so that they are coated.
Add the cold water and stir until the mixture comes together to form a dough.  Be careful not to overmix, you do not want the butter to melt into the pastry.

Lightly flour a work surface and roll out the dough into a rectangle, about 10 x 30cm.  Fold the bottom third of the dough up over the middle section, and then fold the top third of the dough on top.  Turn the dough round 90 degrees, so that the folds are now at the side.  Cover and place the dough back into the fridge for 30 minutes.  Repeat the folding & rolling three more times, refrigerating inbetween.

Roll the dough out on a floured surface, using a 9cm cookie cutter, cut out circles, you should be able to get about 10 circles from the dough.
Place a teaspoon of the bean & chorizo mixture into the center of the dough circles, brush the edges with water, & bring up the edges, pressing them together to seal well.

Heat about 2cm of oil in a frying pan.  Cook the empanadas over a medium heat for a couple of minutes on each side, until the pastry is golden brown.

To make the guacamole, place all the ingredients into a blender & blend until smooth, season to taste.