Step 1

Heat oil in a large, non-stick frying pan over high heat. Add onion, garlic and oregano and cook, stirring, until golden (2-3 minutes). Add mince and cook, breaking up any lumps, until starting to colour (5 minutes).

Step 2

Remove from heat, add chilli, egg, parsley, anchovies and olives; mix to combine. Season to taste and cool.

Step 3

To make mojo verde, combine all ingredients in a small blender and blend until smooth; season to taste.

Step 4

Using an 11cm-round cutter, cut 4 rounds from each pastry sheet. Place 1½ tbsp of mixture in the centre of each round. Fold to enclose, pinch edges and pleat to seal.

Step 5

Heat vegetable oil in a deep saucepan to 180˚C. Deep-fry empanadas in batches until golden and crisp (4-5 minutes). Remove with a slotted spoon and drain on paper towel. Serve with mojo verde.