Spicy Pork Empanaditas With Chunky Avocado Relish

For the filling, heat the oil in a frying pan over medium heat. Stir-fry onions in oil until soft, 5 minutes.

Add the pork. Stir pork constantly with a fork to break up any lumps, until lightly browned, 5 minutes. Add garlic and chilli and cook until fragrant, 3 minutes. Add spices, tomato juice, tomato purée, raisins, and olives.

Reduce heat to low and simmer, stirring occasionally, until thick, 15 minutes. Cool. Add salt and pepper to taste. Cover and refrigerate until chilled, 30 minutes.

For the pastry, sift the flour and salt into a bowl. Rub the butter into the flour with fingers until the mixture resembles fine crumbs. Use a fork to stir in the water to make a firm dough.

Turn dough onto a lightly floured surface and knead until smooth, 3 minutes. Wrap dough in cling film and let rest at room temperature for 30 minutes.

Roll out dough to a 2mm thickness. Stamp out 20 rounds with the cookie cutter. Place 1 tsp of filling in the centre of each round.

Fold pastry over filling to make crescents. Pinch edges firmly together to seal. With fingertips, crimp edges. Place empanadas on oiled baking sheets. Brush with beaten egg. Bake until crisp and golden, 15 minutes. Cool on a wire rack.

For the relish, combine the onion, chilli, tomato, garlic, coriander, and lime juice. Cut the avocados into cubes. Mash the avocado into the onion mixture while combining with the other ingredients. Add salt to taste.

Cover cling film tightly over the surface of the relish. Refrigerate for 15 minutes. Serve empanadas warm or at room temperature with relish for dipping.