Empanadas

Preheat the oven to 160ºC and spray a baking sheet with low-calorie cooking spray. You may need 2 baking sheets.

Pierce the sweet potato a few times with a fork and microwave for around 4-5 minutes, until cooked.

Spray a frying pan with low-calorie cooking spray and sauté the spring onions and peppers for 3-4 minutes until beginning to soften.

Add the smoked paprika and garlic granules and stir in the tomato puree.

Pour in 3 tbsp of water and stir well.

When the sweet potato is cool enough to handle, cut it in half and scoop the flesh out into the frying pan.

Add the chickpeas to the pan and, using a fork, lightly crush the sweet potato and about half of the chickpeas and mix everything together.

Stir in the chopped coriander, chilli flakes and lemon juice.

Season with salt and pepper to taste.

Unroll the filo pastry and cut out 48 circles with a 10cm pastry cutter.

Take 24 circles and brush one side lightly with the beaten egg. Place another circle on top, to make 24 double-layered circles.

Now fill your empanadas. Brush the outer rim of a filo circle with egg, then place a heaped teaspoon of the chickpea and sweet potato mix in the centre. Don't overfill as the filo may split when you try to fold it.

Fold into a small pasty shape and press the edges firmly together so they stick.

Place the empanada on the prepared baking sheet and brush the top with a little egg. Repeat with the remaining pastry circles.

Bake for 12-15 minutes, until the tops are golden and the edges crisp. Serve either warm or enjoy cold as a snack.