For this recipe I’ve used some leftover beef brisket, you can also use shredded chicken or store-bought pre-prepared beef brisket.
Makes 6, prep time 10 minutes, cooking time 3-4 minutes
INGREDIENTS
300g pre-cooked beef brisket, chopped
100g tinned sweetcorn
1 shallot chopped
1 tbsp of flour
1 tbsp cold water
6 tortillas wraps
300ml vegetable oil for deep frying
Sweet chilli sauce to serve
METHOD
In a bowl combine the beef, shallots and beef.
Mix the flour and water to create a smooth paste.
Cut the tortillas in half, coat one corner with paste.
Fold corner to corner to create a cone-shaped pocket.
Place the six cones in a glass and divide the filling between each one.
Push the filling into the cone, leaving a 1cm gap around the top.
Paste around the top of the cone and press the edges together.
TO COOK
In a deep pan heat the oil.
When hot, add the pockets and cook on each side until golden.
Place on some kitchen towel to absorb the excess oil.
Allow to cool then serve with sweet chilli sauce.
