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Erin MacDonald

Hailing from the rugged Canadian island of Newfoundland, Chef Erin is a Native American of the Mi’kmaq Qalipu Tribe (Pronounced: ha-lee-boo, Meaning: Caribou). As a Native American it should come as no surprise that her introduction to the kitchen was with wild game, such as caribou and moose, as well as traditionally procured wild produce, berries, mushrooms, and herbs.

Her quest to understand international cuisine took her to the island of Taiwan and then to Dubai, where she was formally trained in classic French culinary techniques. She currently lives in Abu Dhabi, where she has worked for the Canadian hotelier, Fairmont, and at the British culinary superstar Chef Marco Pierre White’s restaurant.

Join Chef Erin in Shifting Sands as she searches for the desert truffle in the fabled Empty Quarter; fishes for barracuda in the Strait of Hormuz; visits the exotic spice island of Zanzibar; explores the hidden souks in the Sultanate of Oman; and discovers the secret delights of the Honey Mountains.

Video Description

Classically trained in the French tradition of cooking, Chef Erin MacDonald also likes to experiment and constantly try new dishes. Learn some of her favourite, international dishes in this masterclass, from the comfort of home.

In this episode Chef Erin makes empanadas. Empanadas are a classic Argentinian dish, and here Erin puts her own spin on it. Make sure to eat these hot. 

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1 hot Spanish chorizo sausage

1 small red onion

Store bought shortcrust pastry

Flour, for dusting

1 egg, beaten for egg-wash

yogurt (whole plain)

½ freshly squeezed lime juice

1 tbsp of chopped cilantro or coriander

Pinch of salt and pepper


Chop the chorizo and red onion and pulse in a blender to combine.

Roll out the shortcrust pastry and cut large circles with a cookie cutter.

Take up a generous amount of mixture and put in the centre.

With your fingers overlap the pastry to close in the filling so that it looks like a half moon.

Use a fork to crimp the edges of the empanadas.

Bake at 375°F for 15 - 20 minutes until golden brown.