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Fry the mince until it colours golden brown, season with slat and pepper and add the onions, garlic and celery, cook for a further 3-4 minutes.
Add the vinegar to the pan, sugar and then the tomato paste and chopped tomatoes.
Add the potatoes and simmer for 20 minutes and add the olives, raisins and almonds.
Cool and add the chopped coriander.
Cut the puff pastry into small circles 10 cm across brush the edges with a little water and place a spoonful of the picadillo in the centre.
Fold like a turn over and seal the edges.
Brush with a little beaten egg and rest for twenty minutes.
Place in a moderate oven 180°C for 15 minutes or until golden.
Dust with a little icing sugar and serve hot.
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