Meaty Welsh Beef cupcakes

Method

Preheat the oven to 180°C / 160°C fan / Gas 4.
Dry fry the mince in a small pan until brown, then place the mince in a cold pan and increase the heat. The meat will cook in its own juices. Add the half can of tomatoes, chilli and sundried tomatoes, and cook for about 15 minutes. Allow to cool slightly and add the spring onions and fresh tomatoes. If using leftover bolognaise place in saucepan ready to heat.
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.
Remove from the oven and take out the baking paper and pasta. Fill each case with the mince mixture.
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 and finish off with a fork.
Sprinkle with a little grated cheese and place under a hot preheated grill for 2-3 minutes to brown.
If using leftover bolognaise, warm up before placing in cases and if topping with fresh cooled mash potato, place cupcakes in the oven for 10 minutes until piping hot.
Garnish with cut out vegetable shapes to resemble leaves and flowers.