Sweet Potato, Black Bean & Corn Puff Empanadas with Chimichurri - Ainsley Harriott

Ingredients

• For the Empanadas
• 500g block of ready-made puff pastry
• 400g peeled sweet potato, chopped into 1.5cm cubes
• olive oil, for drizzling
• 1 tsp ground cumin
• ½ tsp sweet smoked paprika, plus extra pinch
• 2 cloves of garlic, unpeeled
• pinch of chilli flakes (more if you like things spicy)
• 1 tsp dried oregano
• 1 x 400g tin of black beans, rinsed and drained
• 1 x 180g tin of sweetcorn, rinsed and drained
• 120g feta, crumbled
• 2 spring onion, finely sliced
• 1 tbsp finely chopped parsley
• salt and freshly ground black pepper
• 1 large egg, beaten, for glazing
• For the Chimichurri
• small bunch of flat-leaf parsley
• 2 tbsp fresh oregano leaves, finely chopped or 2 tsp dried oregano
• 2 tbsp red wine vinegar or sherry vinegar
• 5 tbsp extra virgin olive oil, plus extra if needed
• 2 cloves of garlic, chopped
• pinch of chilli flakes
• sea salt & freshly ground black pepper