Potato Tortilla Bites And Beef Empanadas - cooking recipe

Ingredients

None None FOR THE BEEF EMPANADAS
1 tbsp oil
1 small onion, finely chopped
1 clove garlic, crushed
8 oz ground beef
1 1/2 tsp ground cumin
1/2 tsp sweet paprika
1/4-1/2 tsp red pepper flakes
1/2 tsp dried oregano leaves
2/3 cup canned diced tomatoes, drained and rinsed
2/3 cup canned kidney beans, drained and rinsed
2 sheets frozen puff pastry, thawed
None None FOR THE POTATO TORTILLA BITES
1/4 cup olive oil
1 medium onion, thinly sliced
8 oz potatoes, peeled and boiled
6 None eggs, beaten
None None Cherry tomatoes, halved, basil leaves, to serve
24 None toothpicks

Preparation

For the beef empanadas, preheat the oven to 425\u00b0F. Heat oil in large skillet on medium-high heat. Saute onion and garlic for 2-3 mins. Add ground beef; brown 4-5 mins, breaking up lumps. Stir in cumin, paprika, red pepper flakes, oregano, tomatoes and kidney beans.
Using a round 3-inch cutter, cut 16 discs from puff pastry. Spoon a heaping teaspoon of filling onto each disc. Brush edges with water; fold in half and pinch edges to seal. Bake on a greased baking pan for 12-15 mins. Serve with salsa.
For the potato tortilla bites, preheat the oven to 350\u00b0F. Heat oil in small skillet on medium heat. Cook onion until tender and golden. Place potatoes in a pot of cold water; bring to a boil. Boil for 10 mins. Thinly slice potatoes. Layer potato and onion in a greased 8-inch square baking pan. Pour in eggs. Season to taste.
Bake 25-30 mins until set. Cool. Cut into squares. Serve topped with halved cherry tomato and basil leaf; secure with toothpick.