Paul invited the owners of two rival Argentina restaurants in London to his kitchen to show them how he makes his version of their popular Latin American delight, the empanada.

An empanada is a stuffed bread or pastry baked or fried in many countries in Southern Europe, Latin America, and parts of South East Asia.

The restaurateurs brought with them examples of their version of empanada for the master chef to try, but after tasting them he would not be drawn and which was best.

Instead he decides to make his own British empanadas. To do this Paul used chicken thighs roasted for 45 minutes for his main filling. He prepares the rest of the filling by adding onions,  garlic, chorizo, cumin seeds and raisins and cook over a medium heat for around 5 minutes, stirring often, until the chorizo is cooked.

The cooked ingredients are removed from the pan and transferred to a bowl. The chicken portions are then chopped and added to the bowl.

To make his pastry Paul put butter, flour and eggs in a large bowl and mix with a pinch of salt, then made into a soft dough.  He turned out the dough onto a clean work surface and knead gently for a couple of minutes, until smooth. He divides the dough into several portions and each is then placed on flour and rolled with a rolling pin until flat and thin.

Paul then spooned the filling onto each potion of pastry then clued with egg yolk, fold and sealed with his fingers.

He then placed the empanadas on a baking tray and brushed with beaten egg yolk and baked for 15–20 minutes, or until golden-brown.