Prep Time
30 Minutes
Cook Time
155 Minutes
Makes
6
Ingredients
-
8 Mission Original Super Soft Wraps
-
2 tbsps olive oil
-
500g beef leg or shoulder, cut into 3-4cm pieces
-
1 brown onion, chopped
-
3 garlic cloves, minced
-
1 tbsp moroccan spice mix
-
2 tbsp flour
-
400g can diced tomatoes
-
400g pumpkin, peeled, cut into 3cm pieces
-
½ cup frozen green peas
-
1 tbsp lemon juice
-
1 tbsp water
-
1 egg, whisked
-
¼ cup fresh coriander
Featured Product
Instructions
-
Step 1
Preheat oven to 180°C and line a baking tray with baking paper.
-
Step 2
Heat 1 tbsp oil in a large heavy-based ovenproof saucepan over medium-high heat. Season beef and cook in 2 batches for 4 minutes or until well browned. Set aside.
-
Step 3
Reduce heat to medium. Add 2 tsp oil and cook onion and garlic, stirring for 5 minutes or until softened.
-
Step 4
Add spice mix and 1 tbsp flour and cook, stirring for 30 seconds.
-
Step 5
Return meat to pan with juices and tomatoes. Season and bring to the boil. Cook, covered in oven for 1 ½ hours or until beef is very tender and sauce is very thick.
-
Step 6
Meanwhile, place pumpkin on a baking tray lined with baking paper. Season and drizzle with 2 tsp oil. Toss to coat and bake along with beef for 40 minutes or until tender. Set aside.
-
Step 7
Stir lemon juice through beef. Add roasted pumpkin, peas and coriander and gently stir to combine.
-
Step 8
In a small bowl, create a paste with remaining flour and water.
-
Step 9
Preheat pie maker for 5 minutes.
-
Step 10
Cut Mission Original Wraps using the provided circle cutter. Cut 6 tops and 6 bases.
-
Step 11
Place wrap bases into preheated pie maker and fill with 1 to 2 tbsp of filling.
-
Step 12
Dab flour paste along edge then place top wrap and press edges of wraps together.
-
Step 13
Brush whisked egg on top and close lid of the pie maker. Cook for 5 to 8 minutes or until golden brown.
-
Step 14
Serve hot garnished with fresh coriander and with a fresh green salad.
