Italian Wrap Pies

Cook time 40 minutes
Servings 4


1 tbsp extra virgin olive oil + extra
1 onion, finely diced
3 garlic cloves, finely chopped
2 tsp dried oregano
½ tsp chilli flakes
1 tbsp tomato paste
500g beef mince
2 x 400g can crushed tomatoes
3 sprigs of basil
4 stalks of silverbeet, shredded
5 x large soft flour wraps
1 handful of freshly grated parmesan
2 x buffalo mozzarella, torn
Salt and pepper

2 tomatoes, peeled and finely diced
½ bunch of basil, leaves picked
½ red onion, finely sliced
1 tsp balsamic vinegar

Italian Wrap Pies


Heat oil in a sauté pan over medium heat. Add the onion, garlic, oregano and chilli flakes and cook for 3-5 minutes until softened, then add the tomato paste and cook for one more minute. Add the mince and break up with a fork then season with salt and pepper and cook for two minutes or until brown all over. Add the crushed tomatoes and basil and cook for 20 minutes with the lid on until thick. Add the silverbeet half halfway through the cooking stage. Cook until all of the liquid has absorbed.

Using a 10cm wide cookie cutter cut out 4 circles from one of the wraps. Set aside. Place the remaining wraps flat on a bench. Place some grated parmesan and a pinch of mozzarella on each wrap , then ¼ cup of meat sauce on top. Place a couple of basil leaves on the the top followed by a sprinkle of extra parmesan and some more mozzarella. Top with a cut out wrap circle and then fold-in the sides of the wrap to enclose the pie, and turn over so the folded sides are on the bottom. Repeat with remaining wraps and sauce.

Heat a pan over a medium heat and brush the pies with a little extra virgin olive oil. Add the pies, seam side down, and toast for 1-2 minutes, before carefully turning over and toasting for a further minute on the other side.

In a bowl combine the tomatoes, basil leaves, onion, balsamic vinegar and a pinch of salt and pepper. Spoon over each of the warm pies to serve.