Chopped muffins

Name: Chopped muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 100 g frozen young peas; 1 package (250 g) Strudel dough sheets Filo or Yufka dough (refrigerator shelf); 3 Eggs (size M); 3 TABLESPOONS Milk; 3 discs Toast; 750 g mixed minced meat; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 100 g Vegetable maize (canned); 12 cherry tomatoes; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

For party, picnic or work? Our chopped muffins are prepared in no time and are particularly easy to transport. So nothing stands in the way of a gourmet meal on the road.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

100 g frozen young peas
1 package (250 g) Strudel dough sheets Filo or Yufka dough (refrigerator shelf)
3 Eggs (size M)
3 TABLESPOONS Milk
3 discs Toast
750 g mixed minced meat
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
100 g Vegetable maize (canned)
12 cherry tomatoes
7-10 Tbsp Grease

Directions

1
Defrost the peas. Grease the muffin tin (12 wells). Let the yufka dough rest for 10 minutes at room temperature. Remove 6 dough sheets from the package. Wrap the rest firmly, store in a cool place and use for other purposes.
2
Cut out 4 circles (14-15 cm Ø) from each yufka dough sheet. Whisk 1 egg with milk. Brush the dough thinly with it and place 2 circles of dough in each muffin tray. Soak the toast in water and squeeze it well.
3
Knead minced meat, 2 eggs, tomato paste and toast. Season to taste with salt and cayenne pepper. Drain the corn. Wash tomatoes, grate dry and quarter them. Carefully mix peas, corn and tomatoes into the mince and distribute evenly in the hollows.
4
Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Serve and garnish with oregano.