Savoury mini muffins

Name: Savoury mini muffins
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 48
Ingredients: 1 Onion; 4 Garlic cloves; 200 g Butter or margarine; 50 g Pine nuts; 50 g Parmesan cheese; 1 collar Parsley; 350 g Boxed white bread; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 24 discs Bresaola (ca. 8 g); 24 discs Pancetta (approx. 6 g each); 7-10 Tbsp Grease

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 48

1 Onion
4 Garlic cloves
200 g Butter or margarine
50 g Pine nuts
50 g Parmesan cheese
1 collar Parsley
350 g Boxed white bread
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
24 discs Bresaola (ca. 8 g)
24 discs Pancetta (approx. 6 g each)
7-10 Tbsp Grease

Directions

1
Grease the 2 mini muffin trays (24 trays each) well. Peel and finely chop the onion. Peel and finely chop the garlic. Heat the fat in a saucepan, add the onions, garlic and pine nuts and steam over a low heat for about 5 minutes. Remove from the stove and let it cool down a little
2
In the meantime grate the Parmesan finely. Wash parsley, shake dry and chop finely. Dice bread finely. Whisk eggs. Mix bread, eggs, parmesan and parsley in a large bowl. Add the pine nut fat mixture and mix well with your hands. Season with salt and pepper. Leave to stand for about 15 minutes.
3
Line 24 troughs of a mini muffin tray with one slice of bresaola each. Line the remaining 24 trays with a slice of pancetta. Carefully press the edge of the tray firmly with your hands
4
Squeeze the bread filling a little. Distribute evenly into the hollows. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 17-20 minutes one sheet at a time. Remove from the oven and take out of the wells, arrange