Ingredients
Method
Step 1 — Flatten the bread
- Remove the crusts from each slice and use a rolling pin to flatten it out — roll firmly until the bread is thin and almost feels like a soft dough. It should be flexible enough to fold without tearing. This takes maybe 15 seconds per slice and makes a real difference to how the finished envelope holds together and how it crisps.
Step 2 — Build the filling
- Mix your cooked mince with the diced potato, bell peppers and onion. You want the filling to be fairly dry — if it's wet or saucy it'll make the bread soggy before it has a chance to crisp. If your mince has a lot of liquid, cook it down a little before you use it here.
Step 3 — Load and fold
- Lay a flattened slice of bread on your work surface. Spoon a heaped tablespoon of filling diagonally across the center — not too much or it won't close. Add a pinch of grated cheese on top of the filling. Bring two opposite corners up to meet in the middle, overlapping them slightly, and push a toothpick through the center to hold it. That's your envelope.Repeat with the rest.
Step 4 — Glaze
- Mix the melted butter with the dried parsley and brush it generously over the tops and sides of each envelope. Every part that gets butter is going to turn golden. Every part that doesn't will look pale. So be generous and get the sides too.
Step 5 — Bake
- Place on a lined baking tray and bake at 180°C (350°F) for 8 to 10 minutes until the edges are deep golden and crispy and the cheese has fully melted inside. They go fast in the oven so check them at 8 minutes the first time you make these.Serve immediately. These are a hot-out-of-the-oven situation — they're still good after they cool down but the crunch is best in the first few minutes.