John Myers
Minced Meat Tartlets with Cheese Filling and Bacon Coating
The perfect minced meat tartlets with cheese filling and bacon coating recipe with a picture and simple step-by-step instructions.
- 800 g Mixed minced meat
- 1 medium sized Onion
- 120 ml Milk hot
- 60 g Breadcrumbs
- 1 Egg size L.
- Pepper salt
- 70 g Cheddar cheese in one piece
- 12 Cheddar cheese slices
- 12 Discs Bacon
- 3 large slices Sandwich toast
- 12 Muffin tins (silicone mat or tin)
- 12 Butter for spreading
- Peel the onion, cut into small cubes, sauté in 1 tablespoon butter in a pan until lightly translucent and let cool. Heat the milk, stir in the breadcrumbs and allow to swell to a porridge. Cut the cheddar in one piece into 12 equal-sized cubes. Cut out stars from the cheddar discs with a cookie cutter. Roll out the slices of toast with a rolling pin until they are flat and larger. Cut 4 circles out of each slice of toast in the size of the bottom of the mold. For me they had a diameter of 5 cm. Butter the muffin molds, place the bread slices in and press on. Line the walls all around with a slice of bacon.
- Preheat the oven to 180 ° O / bottom heat. Put the meat, onion, egg and milk-breadcrumb mixture in a bowl and mix thoroughly with your hands. Season well with pepper and salt. Then fill the prepared molds with the exception of a small remainder and press a cube of Cheddar into the center of each. Then pour the rest of the meat over the cheese, place the muffin tray or silicone mat with the molds on the baking tray and use it to slide it into the oven on the second rail from below. The cooking time is approx. 30 – 35 minutes.
- Shortly before the end of the cooking time, pull the tray out of the oven and put a disc star on each tartlet. It shouldn’t gratinate, just soften and snuggle up easily.
- To serve, lift the tartlets out of the molds and arrange on a platter. There was also a hearty pasta salad.
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