Veggie No-Beef Empanadas

• Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
• Fry the garlic, the onion and the Mexican-style spices* for around 1 minute, or until fragrant. 
• Lower the heat, then add the mince and the Romano pepper. Fry for 6 more minutes.

*Take care, this ingredient is spicy! Use as preferred.

• Add the passata and cover with the lid, then simmer for 8 minutes over low heat, stirring regularly.
• Remove the lid and allow the sauce to reduce for 2 minutes.
• Season to taste with salt and pepper, then remove from the heat and allow to cool.

• Meanwhile, dice the tomato and the cucumber.
• Finely chop the parsley and juice the lime.
• In a salad bowl, combine the extra virgin olive oil with the lime juice. Season to taste with salt and pepper.
• Transfer the tomatoes, the cucumber and the parsley to the bowl, then toss well to combine with the dressing.

• Stir the cheese into the sauce.
• Roll out the the puff pastry onto a parchment-lined baking sheet and cut it into three squares per person (see Tip).
• Top each square with 2 tbsp of the filling, then fold the pastry over so as to make triangles.
• Carefully press the edges together with a fork.

Tip: if necessary, use a rolling pin to make the pastry thinner.