Preheat your oven to 220°C. Remove the puff pastry from your fridge. Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces. Peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.

Heat a large frying pan on medium-high heat. When hot, add the beef mince and chopped pepper. Cook until the mince has browned, 5-6 mins. Use a spoon to break it 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.

Stir the ground cumin, Central American style spice mix and garlic into the pan. Stir-fry until fragrant, 1 min. Pour in the chicken stock paste, tomato puree and water for the beef (see ingredients for amount). Stir and bring to the boil, then reduce the heat. Simmer until the liquid has almost evaporated, 6-8 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.

Once the filling is ready, cut the puff pastry sheet(s) in half widthways to make rectangles (use half a sheet of pastry per person). Spoon the beef filling and grated cheese onto one half, leaving a 1cm border at the sides. Dampen the edges with a little water, then fold the top half of the pastry over the filling to enclose. Gently press down the sealed edges with the back of a fork to seal the parcel on all 3 sides.

Use a sharp knife to lightly score 3 diagonal lines on the top of the pastry lid (don't cut all the way through). Carefully transfer the pastry parcels to a baking tray. Bake on the middle shelf of your oven until the pastry is golden, 20-25 mins.

When everything is ready, pop the rocket into a medium bowl. Drizzle with some oil, then toss to coat. Plate up the empanadas with the rocket alongside, and drizzle the balsamic glaze over the rocket for those who'd like it. Enjoy!