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Pumpkin and Mince Pan

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Pumpkin and Mince Pan

The perfect pumpkin and mince pan recipe with a picture and simple step-by-step instructions.

used as a filling

  • 4 Red onions
  • 1 Onion
  • 3 Shallots
  • 500 gr Mixed minced meat
  • 0,5 tsp Thyme
  • 0,5 tsp Pimenton de la vera
  • 0,5 tsp Salt
  • 1 Pr Pepper
  • 1 tbsp Peanut oil
  • 4 tbsp Breadcrumbs
  1. First cut the Hokkaido into narrow strips and then into fine cubes.
  1. Cut the onions and shallots into fine cubes.
  1. Heat the oil in a pan and sear the minced meat in it.
  1. Add the pumpkin and onion cubes and continue frying.
  1. Add the spices / herbs.
  1. Fry until the pumpkin is tender.
  1. If you want to use the pumpkin mince as a filling, add breadcrumbs.
Dinner
European
pumpkin and mince pan

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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