Jersey Royal Potato and Asparagus Empanadas with Chimichurri Sauce

**Prepare the Pastry:** In a large bowl, combine the flour and cold butter. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Gradually add the iced water, mixing until the dough comes together. Wrap the dough in plastic wrap and chill for at least 30 minutes.

**Cook the Potatoes:** Boil the Jersey Royal potatoes in salted water until tender, about 15-20 minutes. Drain and allow to cool slightly. Once cool enough to handle, dice the potatoes.

**Sauté the Vegetables:** Heat the olive oil in a large pan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the diced potatoes, asparagus, chorizo spice blend, parsley, and thyme. Cook for another 5-7 minutes, stirring occasionally, until the asparagus is tender-crisp. Season with salt and pepper to taste. Remove from heat and let cool slightly.

**Prepare the Chimichurri Sauce:** While the vegetables are cooling, prepare the chimichurri sauce. In a food processor or blender, combine the parsley, oregano, mint, garlic, red wine vinegar, olive oil, and red pepper flakes (if using). Pulse until finely chopped and well combined. Season with salt and pepper to taste. Alternatively, finely chop all ingredients and combine in a bowl.

**Assemble the Empanadas:** Preheat oven to 200°C (180°C fan/Gas Mark 6). On a lightly floured surface, roll out the pastry to about 3mm thick. Cut out circles using a cookie cutter or a small bowl (about 10cm diameter).

Place a spoonful of the potato and asparagus filling in the center of each pastry circle. Fold the pastry over to form a half-moon shape. Seal the edges by pressing down with a fork or crimping with your fingers.

Brush the empanadas with beaten egg or milk (for vegan option). Place the empanadas on a baking sheet lined with parchment paper.

**Bake:** Bake for 20-25 minutes, or until golden brown.

**Serve:** Serve the Jersey Royal Potato and Asparagus Empanadas warm with a generous dollop of the chimichurri sauce.