Moroccan Chicken Pasties

Prep Time: 10mins - Cooking Time: 20mins - Serves: 6
Here's a twist on a British favourite, delicious Moroccan Chicken Mince mixed with Chickpeas and Tomatoes. Serve up with a mixed salad. The perfect combination.


  • 1 Pack 500g Heck! Moroccan Chicken Mince
  • 1 tbsp olive oil
  • 1 white onion, diced
  • 2 carrots, diced
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin chickpeas, drained and rinsed
  • 6 white wraps
  • 1 egg


  1.  Preheat oven to 180°c and line 3 oven trays with parchment.
  2. Add the olive oil to a large saucepan, once hot add the onion and carrot, sauté until soft.
  3. Add the mince and break up with the back of a spoon, cooking for 5-6 minutes, or until fully cooked through.
  4. Tip in the tinned tomatoes and chickpeas and bring to a simmer for 5 minutes. Set aside.
  5. Place a wrap on a clean surface and spoon the mixture onto one half of the wrap leaving a 2cm border.
  6. Brush the edge of the wrap with a little egg, then fold the empty half over. Use a fork to firmly press all the way round the edge, crimping the edges.
  7. Transfer to one of the oven trays, then brush all over with more egg and using a knife cut a small slit in the top.
  8. Repeat with remaining wraps.
  9. Bake for 20 minutes until golden and crisp. Garnish with a handful of Flat Leaf Parsley and serve with a mixed salad.


Nutritional Information Per 100g  Per Portion
Energy 707kJ/168kcal 2206kJ/525kcal
Fat 4.4g 14g
Of Which Saturates 1.1g 3.3g
Carbohydrates  20g 64g
Of Which Sugars 2.8g 8.7g
Protein 9.9g 31g
Salt 1.2g 3.9g
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