In Argentina, the parrilla is sacred. Our chorizo empanada begins there — fresh Argentine chorizo, slow-cooked over charcoal until smoky and deeply flavoured, then folded with roasted red pepper and a whisper of melted cheese, sealed inside hand-crimped pastry and baked until golden.

The first bite is bold and unapologetic — smoky, juicy, with that faint char that can only come from fire. This is asado culture, held in the palm of your hand.