Strudel hackmuffins

Name: Strudel hackmuffins
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 100 g frozen peas; 1 (120 g; 4 leaves) Package; 7-10 Tbsp Strudel dough; 7-10 Tbsp Grease; 3 discs Toast; 600 g mixed mince; 3 Eggs; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1 can(s) (212 ml) Corn grains; 75 g cherry tomatoes; 3 TABLESPOONS Milk

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

100 g frozen peas
1 (120 g; 4 leaves) Package
7-10 Tbsp Strudel dough
7-10 Tbsp Grease
3 discs Toast
600 g mixed mince
3 Eggs
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1 can(s) (212 ml) Corn grains
75 g cherry tomatoes
3 TABLESPOONS Milk

Directions

1
Defrost the peas. Let dough rest at room temperature for 10 minutes. Grease recesses of a muffin tray (for 12 recesses). Soak the toast.
2
Knead minced meat with 2 eggs, tomato paste and squeezed toast. Season with salt and cayenne pepper. Drain the corn. Wash and quarter tomatoes.
3
Whisk 1 egg and milk. Unfold 1 pastry sheet and spread thinly. Cut into 12 pieces (each approx. 9 x 12 cm). Place 1 piece each in a muffin tray. Beat the corners inwards. Spread the 2nd pastry sheet as well and cut into pieces.
4
Lay on the first pieces staggered, turn corners. Process the rest of the dough sheets in the same way.
5
Carefully knead peas, corn and tomatoes under the mince. Spread the mixture into the hollows. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 25-30 minutes.