Cheesy Potato Pockets

6 Farrah’s wraps of choice
1 cup mashed potato or other veg
1 cup grated mozzarella cheese
1 spring onion, finely chopped
3 Tbsp Mexican Spice mix – coriander, paprika, cumin
1 egg, lightly whisked
Yoghurt for dipping

Preheat oven to 180°C.

In a bowl mix together mashed potato, cheese and spring onion and half of the spice mix.

Place wraps on a chopping board and cut into quarters.

Place a tablespoon of filling in one of the quarters, brush the edges with egg wash.

Fold and pinch to form a parcel. Place on the baking tray and repeat with remaining wraps and filling.

Brush them all with the egg wash and then bake in the oven for about 12 minutes or until golden brown.

Serve with sour cream and sweet chilli sauce.