Jersey Royal Potato Empanadas with Chilli

Preheat oven to 200°C (400°F).

Boil the Jersey Royal potatoes until tender. Drain and let cool slightly. Once cool enough to handle, dice into small pieces.

Heat olive oil in a large frying pan over medium heat. Add the onion and cook until softened, about 5 minutes.

Add the garlic and red bell pepper and cook for another 3 minutes, until slightly softened.

Stir in the chili powder, smoked paprika, cumin, and oregano. Cook for 1 minute more, until fragrant.

Add the diced potatoes to the pan and stir to coat with the spices. Pour in the vegetable broth and cook until the liquid has mostly evaporated, about 5 minutes. Season with salt and pepper to taste.

Remove from heat and let the potato mixture cool slightly.

Roll out the empanada dough on a lightly floured surface. Use a round cutter or a bowl to cut out circles (about 10-12cm diameter).

Place a spoonful of the potato filling in the center of each dough circle.

Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal. You can also use your fingers to twist the edges together for a more decorative finish.

Brush the empanadas with the beaten egg wash.

Place the empanadas on a baking sheet lined with parchment paper.

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