Savoury Beef Cupcakes

Savoury Beef Cupcakes

Savoury Beef Cupcakes

First published in Recipes

Savoury Beef Cupcakes. Makes 12.

Preparation time: 30 minutes.

Cooking time: 45 minutes.

Ingredients. 450g/1lb lean beef mince.

100g/4oz beef sausages, skinned.

15ml/1tbsp rapeseed or olive oil.

1 large onion, peeled and finely chopped.

15ml/1tbsp Dijon or wholegrain mustard.

2.5ml/½tsp dried thyme.

2.5ml/½tsp ground nutmeg.

30ml/2tbsp freshly chopped flat-leaf parsley.

30ml/2tbsp tomato ketchup or barbecue sauce.

25g/1oz stale breadcrumbs or crushed plain crackers.

75g/3oz peas or sweetcorn.

For the Mash Topping. 450g/1lb potatoes (suitable for mashing), peeled and diced.

225g/8oz sweet potatoes, peeled and diced.

Salt and freshly milled black pepper.

25g/1oz butter or margarine.

60ml/4tbsp milk or single cream.

Method. 1. To prepare the mash; cook the potatoes in a large pan of boiling water for 20-25 minutes. Drain, season and mash together with the remaining topping ingredients.

2. Preheat the oven to Gas mark 5, 190°C, 350°F.

3. In a large bowl mix together the mince and sausage meat. Heat the oil in a large non-stick frying pan, add the mince mixture and cook for 5 minutes. Add the onion and continue to cook for 3-4 minutes. Season and add the remaining ingredients.

4. Line a 12 hole muffin tin with muffin cases then divide the mixture between the cases (up to ¾ full) and densely pack the mince mixture into each case 5. Place the mash in a piping bag fitted with a plain piping nozzle and pipe a dome shape on top of each cupcake. 6. Place the muffin tin on a baking sheet and cook for 15-20 minutes.

7. Serve the cupcakes immediately with seasonal vegetables or a crisp salad.

Choose from a selection of potato cupcake toppings below.

Herb Mash. Cook and mash 675g/1½lb potatoes with 25g/1oz butter or margarine and 60ml/4tbsp milk or cream. Season and stir through 60ml/4tbsp freshly chopped chives. Spoon the mash into a piping fitted with a plain nozzle.

Beetroot Mash Cook and mash 675g/1½lb potatoes with 25g/1oz butter or margarine and 60ml/4tbsp milk or cream. Season and stir through 2 small cooked and grated fresh beetroot. Spoon the mash into a piping fitted with a plain nozzle.

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