Vegetarian Empanadas
Empanadas trace their roots through Latin America, with each region developing its own signature fillings and folding techniques. This vegetarian version is rich in protein and fibre and features a bright chimichurri sauce, made with fresh parsley and cilantro, to cut through the richness of the pastry. For the crispiest results, brush the empanadas with egg wash and ensure your oven is fully preheated before baking.