'Chili con Carne' strudel muffins

For 10 pieces
  • 1 pack (250 g; 10 sheets) strudel dough ( e.g. Aunt Fanny)
  • 1 Can (s) (425 ml) Kidney beans
  • 1 onion
  • 1 Garlic clove
  • 4 EL Oil
  • 350 g mixed hack
  • 250 ml Hot Chili Sauce
  • Salt
  • pepper
  • rose paprika
  • 100 g sour cream
  • 100 g grated Gouda
  • Marjoram
  • 10 Paper baking cases
30 minutes
easy
1.
Preheat the oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3).Take the batter out of the refrigerator. Rinse the beans, drain them. Peel and chop the onion and garlic
2.
Heat 2 tablespoons of oil. Fry the mince vigorously and crumble it. Briefly brown the onion and garlic. Add the chili sauce and beans. Simmer everything for about 5 minutes
3.
Unroll the dough. Carefully loosen the leaves and cut in half. Line 10 hollows of a muffin sheet with 1 sheet each. Brush with a little oil, put a second leaf on top. Season to taste and pour into the hollows. Brush the excess dough with a little oil
4.
Bake in the oven on the lower rack for 8-10 minutes. Carefully remove the muffins from the hollows and place in paper cases. Spread the sour cream and grated cheese on top. Garnish with rose paprika and marjoram
1 piece approx:
  • 330 kcal
  • 1380 kJ
  • 16 g protein
  • 18 g fat
  • 24 g carbohydrates

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