Jersey Royal Potato and Chorizo Empanadas with Smoked Paprika

**Make the pastry:** In a large bowl, rub the butter into the flour until the mixture resembles breadcrumbs. Add a pinch of salt. Gradually add the cold Jersey milk, mixing until a dough forms. Wrap in cling film and chill in the fridge for at least 30 minutes.

**Prepare the filling:** Heat the olive oil in a large frying pan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

Add the chorizo to the pan and cook until it starts to release its oils, about 5 minutes. Add the diced Jersey Royal potatoes and smoked paprika, season with salt and pepper. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes. If the mixture seems dry, add a splash of water. Stir in the chopped parsley. Set aside to cool slightly.

Preheat oven to 200°C (180°C fan/ Gas Mark 6).

Roll out the pastry on a lightly floured surface to about 3mm thick. Use a 4-inch round cookie cutter (or bowl) to cut out circles.

Place a spoonful of the potato and chorizo filling in the center of each pastry circle. Brush the edges of the pastry 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.

Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.

Serve warm with a side of fresh local Jersey seasonal greens (optional).