Empanadas

Filling: In nonstick skillet, heat oil over medium heat; brown chorizo. Using slotted spoon, transfer to small bowl.

In same skillet, cook onion, potato, garlic, cumin, oregano and half of the salt over medium heat for 3 minutes. Add 3 tbsp (45 mL) water; cook until potatoes are slightly softened, about 5 minutes.

Stir in beef, cloves and remaining salt ; cook, breaking up meat with back of spoon until no longer pink, about 6 minutes.

Add tomato paste; cook, stirring, until darkened, about 1 minute. Stir in chorizo, olives and raisins; cook for 1 minute. Remove from heat; stir in coriander.

Divide pastry in half. On lightly floured surface, roll out each half to 1/8-inch (3 mm) thickness. Using 2-3/4-inch (7 cm) round cutter, cut out circles, rerolling scraps.

Mix egg yolk with 2 tbsp (25 mL) water, lightly brush some over edge of each circle. Place about 1 tbsp (15 mL) beef mixture in centre; fold pastry over into semicircle. Press edges with fork to seal. With tip of knife, pierce top for vent hole.Place, 1 inch (2.5 cm) apart, on parchment paper-lined baking sheets. (Make-ahead: Cover in plastic wrap; refrigerate for up to 24 hours. Freeze until firm, about 20 minutes. Store in freezer bag for up to 1 week; bake frozen for 5 minutes longer.)

Brush egg wash over pastry. Bake in 400°F (200°C) oven until golden, about 20 minutes. Let cool on rack.