The “Inner Cirkle” have spoken and I have accepted my mission:
– To use a Mission Deli Super Soft Wrap in a creative way.
So behold my own recipe for ‘Tacmosas’! Basically a self-styled mash-up of tacos and samosas. I thought it sounded better than ‘Sacos’ 🙂
Ingredients:
6 x Super Soft Mini Mission Deli wraps
500g Lean steak mince
1 x level tsp ground cumin
1 level tsp ground coriander
1 x level tsp ground turmeric
1/2 tsp chopped garlic
1 tsp of tomato puree
1 x pinch of crushed red chilli
150g of frozen peas
50g tinned sweetcorn
1 x British white potato – peeled and diced
1 x egg (to glaze and stick during baking)
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Using a non-stick pan, heat the pan on high and add the lean steak mince (no oil) and dry fry for a couple of minutes (until the juices are clear). Next, add the spices (cumin, coriander, red chilli flakes, turmeric and garlic) and allow the steak mince to absorb the spice, and stir well. Then add the frozen peas, sweetcorn and cooked diced potato and cook for a further 5 minutes on a high heat to ensure the peas are softened, before adding the mixture. Look out for everything beginning to crisp whilst also ensuring the mince is thoroughly cooked through.
Your mixture is then ready to transfer to a bowl in preparation to fill your Super Soft Mini Mission Deli wraps.
Lay six wraps onto foil (greased slightly), or parchment paper, to ensure they don’t stick. Whisk your egg in a bowl ready to help stick the wraps together (and to glaze during cooking). Load the wraps with approx 2-3 tablespoons of the mixture and then brush the egg wash lightly around the entire outside of the wrap, ready to create a seal.
Next, fold the wraps in half and using a fork, crimp the parcels and brush the top of these ‘Tacmosas’ with the egg wash. Whilst you are doing this, pre-heat your oven to 180-200c (electric) or gas mark 6.
Place the Tacmosas in the centre of the oven at 180-200c/gas mark 6, for 15 minutes until they are golden brown and the filling is piping hot.
Transfer the Tacmosas to a plate and serve with a yogurt and mint dressing.
Tacmosas are a great snack and a gorgeous starter to an Indian meal, but my family and I enjoy them the most as a tasty, healthy brunch.
You can also double the ingredients so you can prepare 12 Tacmosas, leave a couple to cool and then place in the fridge overnight, to eat cold the next day – which we often do (for packed lunches). These snacks are very versatile so you if you like your food with a little more kick, add more chilli flakes – and for the vegetarian option, add more veggies such as cooked cauliflower, more potato and shredded carrot) and remove the mince. Alternatively, you could simply replace with Quorn or tofu.
I hope you enjoy reading my recipe and please feel free to comment or share pics with me if you try my recipe for Tacmosas.
NorthernNewMum 