Meaty Welsh Beef cupcakes



Method

  1. Pre-heat the oven to Gas Mark 4, 180°C, 350°F
  2. Dry fry the mince in a small pan until brown (place the mince in cold pan & increase the heat) – the meat will cook in its own juices). Add the ½ can of tomatoes, chilli and sun dried tomatoes, cook for about 15 minutes. Allow to cool slightly and add the spring onions and fresh tomato.
  3. Line a 12 deep muffin tin with paper cases. Roll out the pastry. Using a fluted cutter (about 10cm diameter) cut out 12 bases and place into the paper cases. Gently push pastry into the paper case to line. Scrunch a little non-stick baking paper into each and add a few pieces of dried pasta or rice and bake blind (just lightly cook) for about 15 minutes.
  4. Remove from oven and take out the baking paper & pasta. Fill each case with the mince mixture.
  5. Lightly warm the mashed potato in the microwave and spoon mash into a piping bag. Pipe a swirl on top of the mince mixture to cover. (If you don’t have a bag you could just spoon the mash on top & finish off with a fork).
  6. Sprinkle with a little grated cheese and place under a hot preheated grill for 2-3 minutes to brown.

Recipe Information

Serves 12
Calories 282 kcals
Cooking Time

Ingredients

  • 225g (8oz) Welsh Beef lean mince
  • ½ approx 400g Can chopped tomatoes
  • 5ml (1tsp) Chilli powder
  • 4 Sun dried tomatoes, chopped
  • 2 Spring onions, sliced
  • 1 Fresh tomato, finely diced
  • 500g Packet pre-made shortcrust pastry
  • 25g (1oz) Cheddar cheese, finely grated
  • 500g Packet prepared mashed potato – for ‘Icing’
  • Extra finely chopped tomatoes & spring onions for Cupcake ‘sprinkles’
  • Cupcake/muffin cases

Nutrition Information

  • Calories 282 kcal
  • Energy 1178
  • Fat 17g
  • Saturates 5.4g
  • Salt 0.6g
  • Iron 1.4g
  • 5-a-day 0