Spinach and Potato Pasties

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

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Mission Original Super Soft Mini Wraps

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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.