Mince & Vegetable Cups

 

Getting your kids to eat their veggies is easy with this mince recipe served in individual crisp bread cases.

 

 

Ingredients

 

15 millilitre olive oil

¼ cup Grated mature cheddar cheese

¼ Cup frozen peas

30 millilitre Tomato paste

1 Small baby marrow, grated

1 Small carrot, peeled, grated

200 gram lean beef mince

1 sachet KNORR Spaghetti Bolognaise Dry Cook-in-Sauce

12 Slices whole wheat bread

 

 

Instructions

 

1.Preheat oven to 200°C.

2.Brush a muffin tray with oil.

3.Heat remaining oil in a non-stick frying pan over medium-high heat.

4.Add mince.

5.Cook, stirring with a wooden spoon to break up the mince, for 6 to 8 minutes or until browned.

6.Add carrot and baby marrow.

7.Cook, stirring, for 3 to 4 minutes or until soft.

8.Add tomato paste and KNORR Spaghetti Bolognaise Cook-In-Sauce.

9.Stir to combine.

10.Bring to the boil.

11.Reduce heat to medium-low.

12.Simmer for 10 minutes or until liquid has evaporated.

13.Stir in peas and season with salt and pepper.

14.Use a rolling pin to flatten bread slices.

15.Use a 10cm round biscuit cutter (or use scissors) to cut 1 round from each slice.

16.Use bread rounds to line base and sides of greased muffin holes.

17.Bake bread cases for 5 minutes or until crisp.

18.Spoon 2 tablespoons mince mixture into each bread case.

19.Sprinkle with cheese.

20.Bake for 12 to 15 minutes or until heated through.

21.Great for the kids!