Ainsley Harriott served up a tasty Argentinian-inspired Sweet Potato, Black Bean and Corn Puff Empanadas with Chimichurri on Ainsley’s World Cup Flavours.

The ingredients are: 500g block of ready-made puff pastry, 400g peeled sweet potato, chopped into 1.5cm cubes, olive oil, for drizzling, 1 tsp ground cumin, ½ tsp sweet smoked paprika, plus extra pinch, 2 cloves of garlic, unpeeled, pinch of chilli flakes (more if you like things spicy), 1 tsp dried oregano, 1 x 400g tin of black beans, rinsed and drained, 1 x 180g tin of sweetcorn, rinsed and drained, 120g feta, crumbled, 2 spring onion, finely sliced, 1 tbsp finely chopped parsley, salt and freshly ground black pepper and 1 large egg, beaten, for glazing.

For the Chimichurri: small bunch of flat-leaf parsley, 2 tbsp fresh oregano leaves, finely chopped or 2 tsp dried oregano, 2 tbsp red wine vinegar or sherry vinegar, 5 tbsp extra virgin olive oil, plus extra if needed, 2 cloves of garlic, chopped, pinch of chilli flakes, sea salt and freshly ground black pepper.

See recipes by Ainsley in his book titled: Ainsley Harriott’s Friends & Family Cookbook: Over 200 Reasons to Eat In available from Amazon now.