Ingredients for one:
half a can of S&S chunky steak, drained, plus half the drained gravy (the rest freezes well) (SW free)
one wholewheat wrap (one healthy extra B)
40g of grated lower fat cheddar (one healthy extra A)
one beaten egg for sealing and glazing
Veg or salad of choice to serve with it.
Method:
Heat the oven to 180C
Line an oven tray with some parchment.
Spread the drained steak over one half of the wrap, pressing it down slightly and sprinkle over the grated cheese.
Brush some beaten egg all round the outside of the wrap and leave it for a couple on minutes to get 'tacky'.
Fold the other half of the wrap over and press round with the tines of a fork to seal the edges. Be patient - it does eventually seal enough.
With the fork, prick the top of the pasty a couple of times and then brush over some beaten egg.
Carefully lift it onto the parchment and tray and pop in the oven for between twenty and thirty minutes until golden brown.
While the pasty is baking, prep and cook your vegetables/salad/whatever.
When all is ready, heat the gravy in the microwave and serve.
SW friendly, SP friendly, one healthy extra A and one B
(and half a can of steak and gravy for another day)
I first tried a wrap to make a pasty after seeing it on your blog. It's a brilliant idea and I've done it several times now.
ReplyDeleteI'm wondering about making mini ones for the SW 50th birthday party, using a pastry cutter to cut smaller circles out of some wraps and then maybe spraying and baking the offcuts to make crunchy nibbles. I'm going to give it a go next week and see how it works. The main problem will be getting the edges to stick, I think.
Deletexx
I think that sounds good. Ideal for a party. I like to cut up a wrap into little triangles, sprinkle with paprika and bake as little tortilla chips. Nice with a dip.
DeleteOh Joy that looks great. I'm back in the zone and tracking everything that passes my lips. I'm looking forward to the scales next week.
ReplyDelete