Ingredients
FILLING
1 × 100 g packet of Classic Vince
400 g potatoes (about 50 g × 8, skin on)
30 g butter
¼ cup milk
Salt and pepper, to taste
50–80 g grated cheese
WRAP
8 small to medium tortillas
Olive oil, for brushing
Method
POTATO
Boil potatoes with the skin on until tender. (Most nutrients sit just under the skin.)
Drain and mash with butter, milk, salt and pepper until smooth.
ASSEMBLE
Place a tortilla flat.
Keep fillings in the centre.
Add:
• 2 tablespoons Vince
• A sprinkle of grated cheese
• A spoonful of mashed potato
Fold in the sides, then fold over the top and bottom to form a parcel.
Brush lightly with olive oil.
COOK
Place in the air fryer.
Cook at 180°C for 8 minutes, until golden and crisp.
To Serve
Serve warm with a fresh green salad.
Serves: 3–4
Makes: 8 small pies
Cook Time: 8 mins
Prep Time: ~20 mins
