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Method:

  1. Method:

    • Pre-heat oven to 180 °C.
    • Mix all ingredients together until a dough is formed. Weigh out 12 g balls.
    • Press into mini-muffin mould and dock pastry. Bake for 8 min.
  2. Chef's Tips:

    • The cups can be filled with a chilli oon carne orguacamole with a dollop of sour cream or butter chicken with a tomato salsa.
    • No need to blind bake. Press thinly into a mould to ensure a crisp, light pastry.