Step 1
Bring a saucepan of salted water to the boil. Add the potatoes and cook for 8–10 minutes until tender but not falling apart. Drain and set aside.
Step 2
Heat a film of olive oil in a frying pan over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute more. Add the chorizo and cook for 4–5 minutes until it begins to crisp. Stir in the paprika, cumin, oregano and tomato purée. Cook for 2 minutes.
Step 3
Fold in the cooked potatoes, season with salt and pepper to taste. Set aside to cool slightly.
Step 4
Assemble and bake the empanadas. Heat the oven to 200°C fan 180°C.
Step 5
Cut the pastry into 12cm discs. Place a large spoonful of filling in the centre of each round. Fold over to form a half-moon and press the edges together to seal. Crimp with a fork.
Step 6
Transfer to a lined baking tray, brush with beaten egg, and bake for 20–25 minutes or until puffed and golden.
Step 7
While the empanadas bake, add the roasted capsicum, garlic, almonds, vinegar, olive oil and paprika to a blender. Blitz until smooth. Season with salt and pepper to taste.
Step 8
Serve the empanadas with a good dollop of romesco and baby spinach alongside. Sprinkle with parsley.
