Prep Time
15 Minutes
Cook Time
40 Minutes
Makes
12
Ingredients
-
12 Mission Original Super Soft Mini Wraps
-
5 baby potatoes cut into small chunks
-
200g spinach
-
150ml cream
-
1 egg, beaten
-
2 tbsp parsley, chopped
-
1 tsp thyme, chopped
-
½ tsp nutmeg
-
100g cheddar, grated
Featured Product
Instructions
-
Step 1
Preheat oven to 180°C and line a baking tray with baking paper.
-
Step 2
Boil the potato for 10 mins until cooked, then drain well.
-
Step 3
Meanwhile, wilt the spinach by tipping spinach into a colander, pour over boiling water from a kettle, then squeeze out all the liquid. Once cooled, chop finely.
-
Step 4
In a bowl, mix spinach, potatoes, cream, egg, herbs, nutmeg and cheese. Season with salt and pepper.
-
Step 5
Cut out 12 squares out of Mission Original Super Soft Mini Wraps.
-
Step 6
Spoon 2 tbsp of the mix in the centre of each square, then brush the edges with the beaten egg or a flour paste. Bring all 4 corners together over the filling, pinching the edges together to make a sealed purse.
-
Step 7
Transfer to baking tray and brush each pie generously with egg. Bake for 20 minutes or until golden.