Potato tortilla bites and beef empanadas

1.Saute onion and garlic clove in oil for 2-3 minutes. Add beef mince and brown 4-5 minutes, breaking up lumps. Stir in ground cumin, sweet paprika, dried chilli flakes and dried oregano leaves, diced tomatoes and drained kidney beans.

2.Using a round 8cm cutter, cut 16 discs from puff pastry. Spoon a heaped teaspoon of mince onto each disc. Brush edges with water, fold in half and pinch edges to seal. Bake on a greased oven tray in a very hot oven, 220°C (220°C fan forced) for 12-15 minutes. Serve with salsa.

3.Heat oil in pan and cook onion until tender and golden. Place potatoes in a pot of cold water, bring to boil for 10 minutes. Thinly slice potatoes. Layer potato and onion in a greased 20cm square cake pan. Pour in 6 beaten eggs. Season to taste and bake 25-30 minutes in a moderate oven, 180°C (160°C fan forced), until set. Cool. Serve in squares topped with halved cherry tomato and basil leaf, secured with toothpick.