The beauty of this dish is that it uses up leftover ingredients – pastry offcuts, chorizo lurking in the back of the fridge, sweet potato lingering in the vegetable rack, and peas from the freezer. While not a traditional empanada in terms of the pastry used – puff – it is full of the flavours you would expect from this dish made so popular in Latin American cuisine. Vary the filling according to what you have available – just remember to add plenty of herbs as well as spices if not using chorizo! INGREDIENTS2 large sweet potatoes, diced to 0.5cm…
