Roast Pumpkin, Chicken and Persian Feta Pasties

Ingredients

• 6 Mission Wholegrain Super Soft Wraps

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 cloves garlic, finely chopped

• ½ large butternut pumpkin, peeled & cut into 3cm dice

• 2 tsp cumin

• 1½ cups diced roast BBQ chicken

• 125g Persian Feta or 1 cup grated tasty cheese

• ½ zucchini, thinly sliced

• 2 spring onions, finely sliced

• Freshly ground pepper & salt, to taste

• Egg wash, made with 1 egg & ¼ cup milk whisked together

• 1 tbsp black sesame seeds

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Mission Wholegrain Super Soft Wraps

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Instructions

• Step 1

  Place pumpkin on a baking paper lined baking tray and drizzle with oil. Sprinkle over cumin and season generously with freshly ground black pepper and salt flakes. Bake in a preheated oven of 180°C for 25-30 minutes or until soft. Remove from oven and transfer to a mixing bowl.

• Step 2

  Heat remaining oil in a non-stick fry pan and sauté onion and garlic for 3-4 minutes over medium-low heat until soft. Remove from heat and to pumpkin bowl.

• Step 3

  Using a fork, smash the pumpkin with the onion to form a coarse puree. Divide mixture between the 6 Mission Wholegrain Super Soft Wraps spreading the pumpkin over half the wrap leaving a 1cm margin around the edge.

• Step 4

  Divide chicken between the pasties and sprinkle with zucchini, cheese and spring onion. Brush all the way around the edges with egg wash and fold the clean side of the wrap over the filling, pressing the edges firmly with a fork to seal the filling in the wrap. Transfer sealed pasties to a baking paper lined oven tray, brush the tops with egg wash and sprinkle with sesame seeds.

• Step 5

  Bake in a preheated oven of 180°C for 20 minutes until golden and crisp. Serve hot or cold.