• Preheat your oven to 220°C/200°C fan/gas mark 7.    
• Halve, peel and chop the onion as finely as you're able.
• Peel and grate the garlic (or use a garlic press).
• Drain the sweetcorn in a sieve.

TIP: Keep the pastry in the fridge until step 4 so it's cold and easy to handle. 

• Place a pan over medium-high heat with a drizzle of oil.
• Add the chorizo, onion and garlic and ½ tsp sugar (per 2P).
• Cook for 3-4 mins. Season with salt.
• Add the passata, Mexican spice and stock.
• Fry, stirring, 30 secs.

• Chop the chicken into smaller cubes and add to the pan. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Lower heat to medium, cover and simmer until the sauce is thickened, 3-5 mins. Season with salt and pepper.
• Remove the pan from the heat. Let the filling cool, uncovered, for at least 10 mins.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Meanwhile, make your dressing by mixing the vinegar with a drizzle of oil in a salad bowl. Season to taste with salt and pepper.
• Just before serving, add the sweetcorn and salad leaves.
• Toss to coat in the dressing.

• Roll out the pastry. Cut into quarters to create four equal rectangles (per 2P).
• Lightly moisten the edges with water, then place a little filling in the centre of each, without overloading.
• Fold each empanada in half to form a triangle. Pinch the edge with a fork to seal.
• Pop onto a lined baking tray. Brush with milk. Bake until golden brown, 18-20 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

• Divide the salad between plates.
• Arrange the empanadas alongside.

TIP: If you have any leftover filling, serve it as an accompaniment to the salad and empanadas!