Name: Steak Fajitas Empanadas – A Mexican-Argentinian Fusion
Cook time: 4800 s
Total time: 4800 s
Yield: 4
Ingredients: For the filling:; steak (ribeye or sirloin), sliced thin; red bell pepper, sliced; yellow bell pepper, sliced; small red onion, sliced; cherry tomatoes, halved; medium tomato, chopped; Olive oil; Salt & pepper to taste; A pinch of cumin (optional); For the Argentinian empanada dough:; all purpose flour; butter or lard (softened); warm water; salt; egg (for brushing)

Nataly ospina

I am 32 years old and i’m a qualified pastry chef with over 10 years of experience in the pastry world, and a certified digital marketing specialist. I graduated in culinary arts in Italy, specializing in pastry, and began my career at Ernst Knam’s renowned bakery and chocolaterie in Milan. I then worked in a Michelin-starred restaurant in Turin, followed by an incredible experience at Heston Blumenthal’s three-Michelin-starred kitchen.

In London, I refined my skills at the iconic English bakery Peggy Porschen, the Michelin-starred Hakkasan, and several five-star hotels. I later founded Dulcey London, a bakery brand offering plant-based and gluten-free cheesecakes, available in Camden Town, Soho, and online.

I also hold a diploma in Digital Marketing & Social Media from the London Marketing Academy, which I’ve used to strategically build and grow my online presence. I began on social media as a fashion model and influencer, and over time turned my personal brand into a creative space where I blend food, fashion, and storytelling.

Today, I create viral cooking videos that combine elegance, flavor, and sensuality. Though pastry is my professional foundation, I also develop savory recipes through self-taught creativity—always led by passion and authenticity.

Contact Me

Kitchen Essentials

I am a 32-year-old Pastry Chef, Food Creator, Model & Presenter, with over 10 years of experience in the culinary world and a background in digital marketing. I trained in Italy specializing in pastry and worked at Ernst Knam’s bakery in Milan, a Michelin-starred restaurant in Turin, and Heston Blumenthal’s three-Michelin-starred kitchen.

In 2024, I presented the Monte Carlo Film Festival de la Comédie in Monaco, later broadcast on Prime Video.

Based in London, I worked with Peggy Porschen, Hakkasan, and luxury five-star hotels, before founding Dulcey London, a plant-based and gluten-free cheesecake brand. I am also the author of The Expression of Aphrodisiac Cooking, released in December 2025 in English, Italian, and Spanish, achieving strong commercial success. Today, I create viral cooking content where elegance, sensuality, and storytelling meet.

Nataly ospina

Steak Fajitas Empanadas – A Mexican-Argentinian Fusion

natalieyospina