Cooking Corner — Grandpa’s Meatloaf Muffins

Ingredients

• 3 sheets puff pastry.
• 2 teaspoons olive oil.
• 1/2 brown onion, grated.
• 100g bacon, finely chopped.
• 250g beef mince.
• 1 egg, lightly beaten.
• 1/4 cup flat-leaf parsley leaves, chopped.
• 2 tablespoons barbecue relish.
• 12 cherry tomatoes, halved.
• ¼ cup grated cheddar cheese.

Method

1. Preheat oven to 180°C. Grease two 12-hole capacity muffin pans.
2. Using a 10cm round cutter, cut 24 rounds from pastry. Press into prepared pans.
3. Heat oil in a small frying pan over medium heat. Add onion and bacon. Cook, stirring occasionally, for 4 to 5 minutes or until onion is soft. Set aside to cool slightly.
4. Combine mince, egg, parsley, relish, cheese, and onion mixture in a large bowl. Season with salt and pepper. Using 1/3 cup of mixture per meatloaf muffin, spoon mixture into pastry cases.
5. Press 1 tomato half, cut side up, into each mince top.
6. Bake for 20 to 25 minutes or until cooked through. Allow to cool in pan slightly before turning out onto cooling rack.
7. Serve with fresh garden side salad.

Note: Can substitute beef mince with chicken mince and add leeks, asparagus and/or broccoli. Substitute BBQ relish with homemade cheese sauce.

Matt’s Cooking Corner