Enchilada Style Pitta Pockets I love chilli, I really do, but sometimes I fancy a bit of a change. These Smokey, cheesy little enchilada pitta pockets were just the thing... This was a proper crowd pleaser that I am going to be making again and again. If you wanted to cheat this, you could just use a couple of tins of shop bought chilli. If you buy a lot of beef mince and you're always on the look out for new recipes to use it in my new cookbook SPEEDY 10 has a whole Beef Mince chapter! Quick recipes that you can get on the table in under 30 minutes. I have written up the recipe for the enchilada pockets below. The link to pre-order SPEEDY 10 is in my bio, Amy x Feeds 4 Oil for frying 1 onion finely chopped 500g beef mince 2 cloves garlic finely chopped 1.5 tsp chilli powder 1.5 tsp smoked paprika 1.5 tsp ground cumin 1 tbsp tomato puree 400g tin of chopped tomatoes 400g tin of kidney beans (drained) 300ml beef stock 4 x white pitta breads 30g butter 1 tsp dried parsley 1/2 tsp garlic puree 500ml garlic and herb passata 80g grated cheddar cheese Salt and ground black pepper First make the pitta filling. Heat a drizzle of oil in a large non-stick pan. Add the onion and fry on a medium heat for 5 minutes, stirring occasionally. Stir in the minced beef and garlic and fry for 3-5 minutes until the beef mince is browned. Drain away any excess oil. Add the spices and the tomato puree. Season with salt and pepper and give it a good stir. Fry for 1-2 minutes until everything is coated. Stir in the tinned tomatoes, drained kidney beans and stock. Bring to the boil before simmering on a medium heat, so you have a steady bubble for 20 minutes. Heat the oven to 200C fan In the meantime, prep the pitta breads. Place the butter, dried parsley and garlic puree in a microwavable bowl. Microwave for 30 seconds or until melted and give it a stir. Brush both sides of the pitta bread with the garlic butter and bake them in a roasting tin or oven proof dish for a couple of minutes on each side. Cut the pitta breads in half widthways and carefully open them up to create a pocket. Divide the filling between the 8 pitta pockets, pushing it right to the end. Pour half of the garlic and herb passata over the bottom of the roasting tin or ovenproof dish and spread until covered. Arrange the 8 stuffed pitta breads in two lines on top of the passata. Spoon any leftover filling around the pitta breads. Brush the pitta with some more of the garlic butter. Spoon some of the remaining passata over the top and cover in grated cheese. Bake in the oven for 20 minutes or until the cheese is bubbling and golden brown. - @amysheppardfood