Crunchy chopping baskets

Name: Crunchy chopping baskets
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Pumpkin; 80 g dried tomatoes in oil; 1-2 Onions; 2 TABLESPOONS Oil; 600 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS dried thyme; 2 Filo or yufka dough sheets (refrigerator); 80 g Potatoes; 25 g Pumpkin seeds; 150 g Whole milk yoghurt; 300 g Fresh goat cheese; 1-2 TABLESPOONS Pumpkin seed oil; 7-10 Tbsp Thyme; 7-10 Tbsp Grease

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Pumpkin
80 g dried tomatoes in oil
1-2 Onions
2 TABLESPOONS Oil
600 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS dried thyme
2 Filo or yufka dough sheets (refrigerator)
80 g Potatoes
25 g Pumpkin seeds
150 g Whole milk yoghurt
300 g Fresh goat cheese
1-2 TABLESPOONS Pumpkin seed oil
7-10 Tbsp Thyme
7-10 Tbsp Grease

Directions

1
Peel and core the pumpkin (approx. 120 g net) and cut into cubes. Drain dried tomatoes and cut into strips. Peel and chop the onion. Heat oil in a pan.
2
Fry the minced meat and diced onion in 2 portions, remove from the pan and set aside. Fry the pumpkin cubes for 4-5 minutes in the pan. Add minced meat and tomato strips, season with salt, pepper and thyme, set aside.
3
Spread out the yufka dough and cut into 4 pieces (approx. 15 x 15 cm). Grease 8 muffin tins and line each with 1 piece of yufka dough. Peel and wash the potatoes, grate them on a grater, mix them into the pumpkin mince and distribute everything into the muffin cups.
4
Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. In the meantime roast the pumpkin seeds and put aside. Mix yoghurt, goat cheese and pumpkin seed oil, season with salt and pepper.
5
Remove the chopped baskets from the oven, garnish with thyme and pumpkin seeds and serve with the yoghurt-cheese dip.