Jersey Royal Potato and Chorizo Empanadas with Chimichurri Sauce

**Prepare the Filling:** Melt butter in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.

Add the crumbled chorizo and cook, breaking it up with a spoon, until browned. Add the diced Jersey Royal potatoes, thyme, and rosemary. Season with salt and pepper. Cook, stirring occasionally, until the potatoes are tender, about 15-20 minutes. If mixture is dry, add a splash of Jersey Milk (or broth)

Remove from heat and let cool slightly.

**Prepare the Chimichurri Sauce:** Combine parsley, oregano, red wine vinegar, olive oil, red pepper flakes, minced garlic, and chopped red onion in a food processor or blender. Pulse until finely chopped but not completely smooth. Season with salt and pepper to taste. Alternatively, finely chop all ingredients and combine in a bowl.

**Assemble the Empanadas:** Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

Roll out the pastry on a lightly floured surface and cut out circles using a cookie cutter or a bowl (about 4-5 inches in diameter).

Place a spoonful of the potato and chorizo filling in the center of each pastry circle. Brush the edges with beaten egg. Fold the pastry over to form a half-moon shape and crimp the edges with a fork to seal.

Brush the tops of the empanadas with the remaining beaten egg.

Bake for 25-30 minutes, or until golden brown.

Serve the warm Jersey Royal potato and chorizo empanadas with a generous spoonful of chimichurri sauce.