Veggie mince cups

I was recently given a brilliant ‘mince cup’ recipe by a lady called Claire.  She said that she makes a dry veggie mince, lines muffin tray holes with circles cut out of tortilla wraps, fills them with the mince, tops with cheese, and cooks them briefly in the oven. Out come crispy mince cups!  I tried these with my family and WE ALL LOVED THEM.  The kids were even talking about them the next day.

We ate the mince cups hot with some peas for dinner, then cold as an after school snack. My youngest son helped fill the tortilla circles with the mince and sprinkled over the cheese. We used half of the mixture to make the mince cups, then the next evening added tinned chopped tomatoes to the remaining mixture to eat with pasta. That’s two different meals!

Claire says the mince cups are lovely with olives on top. I think adding some fresh chopped chilli and then spooning some sour cream on when cooked would be tasty too. I think you could play around with the ingredients a lot as long as any filling is not too wet! Allow about 25 mins preparation and 12 minutes baking.

Veggie mince cups (makes 16 small cups using half the mixture, then just add chopped tinned tomatoes to the remaining half to make spaghetti bolognaise the next day!)

2 large tortilla wraps

200g quorn mince

1 small carrot, chopped small

4 mushrooms, chopped small

1/2 onion, chopped small

1/2 red pepper, chopped small

Shake dried mixed herbs

1 large clove garlic, crushed

1 vegetable stock cube

Large handful grated cheddar cheese

Preheat the oven to 200 degrees/gas mark 6.

First find a cup/glass that is a bit bigger than the holes in your muffin tray, then use the cup and a knife to cut out circles and put them in to the muffin holes. Then heat some oil in a pan and add the quorn mince, stirring regularly for about 5 minutes. Add the vegetables, dried herbs, garlic and crumble in the stock cube. Gently cook for another 10 mins or so, stirring regularly, and adding a little more oil if necessary. Don’t let the mixture get too wet.

Spoon half the mixture (or more if needed!) in to the muffin tray lined with tortillas, until full, then top with the grated cheese. Cook in the oven for around 12 mins, until the cups are slightly crispy and the cheese has melted. Eat with hands!

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