Pre-heat your oven to 200°C (180°C fan forced).

To prep, measure out the spices, peel & finely chop the garlic cloves, finely chop the chilli, finely dice the red onion, halve the limes, finely chop the coriander leaves and stalks, drain & rinse the corn, defrost the pastry and whisk the egg in a small bowl (use almond milk if keeping it plant-based).

In a large frying pan over a high heat, drizzle olive oil.

When the oil is hot, add half the onion and all the garlic and chilli. Stir briefly for 30 seconds and then add the v2mince. Work the mince quickly in the pan until shredded – 1 to 2 minutes.

Add the smoked paprika and ground coriander, plus salt and pepper to taste, and continue to cook 4-5 minutes, working the v2mince and stirring regularly. Remove from the heat and cover to keep warm.

In a separate bowl, combine the aioli with a few tablespoons of chopped coriander and the juice of one lime. Set aside.

In a bowl combine the Mexican-Spiced v2mince, corn, red onion and a few tablespoons of chopped coriander to create the empanada filling.

Cut each pastry sheet into 4 even squares and place a large tablespoon of the mince mix into the middle of the pastry square.

Brush the edges of the pastry with the egg wash or almond milk and fold over to create a triangle. Gently ease all air from inside the pocket and then trim any excess pastry leaving a 1cm lip.

Fold and roll the edge of the pastry, place onto a baking tray, brush with egg wash or almond milk and garnish with a sprinkling of sea salt. Bake for 18 minutes or until golden brown.

Serve the empanadas hot with a side of coriander & lime aioli plus extra lime wedges.

Sit back and enjoy!