Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge.

Halve, peel and chop the onion into small pieces.

Peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the beef mince and onion. Fry until the mince has browned and the onion has softened, 5-6 mins.

Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. 

Add the Central American style spice mix, tomato puree and garlic to the pan. Stir-fry until fragrant, 30 secs.

Stir in the chicken stock paste, water and sugar for the sauce (see ingredients for both amounts). Bring to the boil, then reduce the heat and simmer until the liquid has almost evaporated, 6-8 mins, stirring occasionally.

Remove from the heat and allow to cool slightly. IMPORTANT: The mince is cooked when no longer pink in the middle.

Once the empanada filling has cooled, cut the puff pastry (see ingredients for amount) into equal-sized rectangles (2 per person).

Spoon the filling onto one half of pastry rectangle, leaving a 1cm border at the sides, then top with the cheese.

Dampen the edges of the pastry with a little water, then fold the top half of the pastry over the filling to enclose it. Gently press the edges down with the back of a fork to tightly seal the parcel on the 3 open sides. 

Carefully transfer the empanadas to a lined baking tray. Bake on the top shelf of your oven until the pastry is golden, 15-20 mins. 

When everything is ready, pop the rocket into a medium bowl. Drizzle with some oil, then toss to coat.

Plate up your empanadas with the rocket alongside. Drizzle the balsamic glaze over the rocket for those who'd like it.

Enjoy!