Savoury Beef Cupcakes
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.