Welsh Lamb (Meaty) Cupcakes Recipe
Makes: 12 cupcakes
- 225g (8oz) Welsh lamb 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
Preheat oven to Gas Mark 4, 180º, 350ºF.
Dry fry the mince in a small pan until brown (place mince in cold pan & increase the heat – the meat will cook in its own juices).
Add the ½ can tomatoes, chilli and sun dried tomatoes, cook for about 15 minutes.
Allow to cool slightly and add the spring onions and fresh tomato.
Line a 12 deep muffin tin with paper cases. Roll out pastry. Using a fluted cutter (about 10 cm diameters) cut out 12 bases and place into paper cases. Gently push pastry into the paper case to line.
Scrunch a little non-stick baking paper into each, add a few pieces of dried pasta or rice and bake blind (just lightly cook) for about 15 minutes.
Remove from oven and take out the baking paper & 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 & finish off with a fork).
Sprinkle with a little grated cheese and place under a hot preheated grill for 2-3 minutes to brown. Decorate the cupcakes with spring onions & tomato – yummy served hot or cold – buffet, snack, lunch or supper.
For more information and surprising recipes visit eatwelshlamb.com.
Will you be giving this a try?
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