Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 600 g round beef
- 2 egg (s)
- 3 slices toast
- 100 ml milk
- Paprika powder
- salt and pepper
- nutmeg
- 1 onion (s), finely chopped
- 1 clove (s) garlic, finely chopped
For the hood:
- 700 g potato (s), floury cookin
- 2 egg yolks
- 20 g butter
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- For the puree hood, peel, chop and boil the potatoes. Then mash very finely and stir in the egg yolk and butter into the potato mixture. Season with salt, pepper and nutmeg.
- For the muffins, dice the toast slices and soak in milk. Then mix with the minced meat, chopped onions and garlic as well as the eggs and season with the specified spices.
- Spread the muffin mixture in a greased 12-cup muffin pan (alternatively muffin molds) and bake in a preheated oven at 200 ° C for 10 minutes. Take out and distribute the mashed potatoes on top of the muffins. It is best to use a piping bag so that it works properly. Finally bake for another 20 minutes.
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