Indian Potato Beef & Pork Dosa-Dillas

• When the potatoes have 5 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook beef & pork mince, onion and carrot, breaking up the mince with a spoon, until softened, 4-5 minutes. • Add Mumbai spice blend, tomato paste, mild North Indian spice blend and garlic and cook until fragrant, 1 minute. • Add the water, butter and beef-style stock powder, stir to combine and simmer until slightly thickened, 1-2 minutes. Add roasted potatoes and stir to combine. Season to taste.

• Arrange mini flour tortillas over a lined oven tray. • Divide filling evenly between the tortillas, spooning it onto one half of each tortilla and top with shredded Cheddar cheese. • Fold empty half of each tortilla over to enclose the filling and press down gently with a spatula.

TIP: If the tortillas don't fit in a single layer, divide between two trays!

Little cooks: Help fill and fold the dosa-dillas!

• Brush or spray the tortillas with a drizzle of olive oil. Bake dosa-dillas until golden, 10-12 minutes. Spoon any overflowing filling back into the dosa-dillas.

TIP: Place a sheet of baking paper and a second oven tray on top of the dosa-dillas if they unfold during cooking.

• While the dosa-dillas are baking, roughly chop baby spinach leaves and tomato. • In a medium bowl, combine baby spinach, tomato and a drizzle of white wine vinegar and olive oil. Toss to coat and season to taste.