These tasty, bite-sized Spanish pies can be made in advance and frozen until required

Makes 28-30
2 packs (375 g) ready-rolled shortcrust pastry
2 eggs, beaten
3 teaspoons sweet chilli sauce or spicy ketchup
150 g potatoes, scrubbed and chopped into tiny cubes
3 tablespoons olive oil
4 cloves of garlic, chopped
150 g pumpkin or butternut squash, seeded, skinned and chopped into tiny cubes
1 carrot, thinly sliced
Salt and pepper
1 small avocado, pitted, skinned and cubed
2 tablespoons fresh mint, chopped
1 lime, squeezed
15 g salted almonds, chopped
3 dried apricots,
scissor-chopped
2 tablespoons fruit chutney or salsa
2 tablespoons fresh coriander, chopped

Unroll the pastry and cut out as many 7 cm rounds as possible, reshaping and rerolling the offcuts. You should get about 56-60 rounds to make tops and bottoms. Whisk together the beaten eggs and the chilli sauce orketchup
to create a glaze. Put the cubed potatoes into one half of a large non-stick frying pan with half the olive oil. Add the remaining oil, garlic, pumpkin or squash and carrots to the other half. Sprinkle with some water and season well. Cover and cook, undisturbed, over moderate heat for 10-15 minutes, or until the vegetables are semi-tender and aromatic.
For the first filling, mix the cooked potatoes with the avocado, mint, lime juice and almonds. For the second filling, mix the pumpkin or squash and carrot with the apricots, chutney and coriander. Pre-heat the oven to Gas Mark 7 (220°C, 425°F). Brush some glaze over each pastry round and fill a quarter with the potato and avocado filling, placing a pastry lid on top. Press edges to seal firmly. Fill another quarter with the second filling, and top with a lid. Chill for 10 minutes then brush with glaze again. Bake on an oiled baking tray for 18-20 minutes or until firm and browned. Serve warm or cold. To freeze, set between layers of waxed paper in a rigid container; allow 3-4 hours to thaw.

SEPTEMBER 2005
RECIPE CLARE FERGUSON
PHOTOGRAPH TARA FISHER