Chopped muffins

Name: Chopped muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 pack of (120 g) Strudel dough (refrigerator shelf; e.g. from Aunt Fanny); 3 discs Toast; 100 g frozen peas; 1 can(s) (212 ml) Corn; 7-10 Tbsp Grease; 2 Eggs; 4 TABLESPOONS Milk; 1 Onion; 600 g mixed mince; 1 TABLESPOON Tomato paste; 7-10 Tbsp salt, cayenne pepper; 80 g cherry tomatoes; 7-10 Tbsp Oregano

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 pack of (120 g) Strudel dough (refrigerator shelf; e.g. from Aunt Fanny)
3 discs Toast
100 g frozen peas
1 can(s) (212 ml) Corn
7-10 Tbsp Grease
2 Eggs
4 TABLESPOONS Milk
1 Onion
600 g mixed mince
1 TABLESPOON Tomato paste
7-10 Tbsp salt, cayenne pepper
80 g cherry tomatoes
7-10 Tbsp Oregano

Directions

1
Let the strudel dough rest at room temperature for 15-20 minutes. Soak the toast. Defrost peas, drain corn. Grease the hollows of a muffin tray (12 hollows).
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Whisk 1 egg and milk. Unfold 1 pastry sheet and spread thinly. Cut into 12 pieces. Place 1 piece each in a muffin tray.
3
Knock corners inwards. Spread the rest of the dough sheets in the same way, cut them into pieces and place them staggered on the first pieces. Turn the corners over.
4
Peel and finely chop the onion. Knead with minced meat, 1 egg, tomato paste and well squeezed toast. Season with salt and cayenne pepper.
5
Wash and quarter the tomatoes. Knead with peas and corn under the mince. Spread the mixture evenly in the bowls. Bake in a hot oven for 25-30 minutes. Serve sprinkled with oregano.