I have a bunch of teenage girl’s over today to watch Japanese anime with Eilene and the French girl who is staying with us. Jan had suggested using the mini-muffin pan to make homemade pizza rolls. The mini pan seemed too fussy, so I thought I would do something like pocket pizzas in a standard sized muffin pan. When the girls arrived, they had other ideas. They had apparently been eating pizza for the last 24 hours at another house, so they wanted anything but pizza. I suggested hamburger pockets and this seemed like a popular idea.
I am going to try to make something like the meat filling in the pies that we had in New Zealand. Those pies had a flaky pie crust, but I had already started the pizza dough. These will be closer to a mini-calzone, savory meat in a bread crust.
Karl’s Savory Beef Muffins
¼ cup sugar
¼ cup olive oil
2 tsp. salt
2 cups warm water
1 cup 1% milk
1 pkg. yeast
6+ cups flour, to make a medium dough
1 Tbs. olive oil
1 small onion
1 bell pepper
1 stalk celery
6 clove garlic
1 Tbs. cumin
2 tsp. dry oregano, crumbled
1 tsp. black pepper
¼ tsp. Kosher salt
1 small can tomato sauce
1 lb. ground beef
1. Combine dough ingredients, knead for 5 minutes and set to rise.
2. While dough is rising make the filling. Finely chop the onions, pepper and celery.
3. Fry the onions in the oil over medium heat, until starting to pick up some color, about 5-6 minutes.
4. Add the bell pepper and celery and continue to cook until soft, about three more minutes.
5. Add the garlic and cook one more minute.
6. Add the spices and tomato sauce and simmer for 10-15 minutes, until starting to thicken.
7. Remove sauce from the heat and let cool.
8. Divide the dough into golf ball sized pieces.
9. Roll each dough ball into a 6 inch circle.
10. Press each dough disk into the cups of a Pam-ed standard muffin tin.
Note: Each muffin should have some dough sticking out of the cup. You will be using this “excess” dough to cover the muffin filling.
11. Thoroughly mix the raw ground beef with the cooled sauce.
12. Half fill each muffin cup with the meat mixture.
Tip: You want each cup to be about half full. The dough will be rising and filling up the rest of the space.
13. Fold the excess dough over the tops of the muffins. Leave a hole in the center to let the steam escape while it is cooking.
14. Let the muffins rise for 15-20 minutes.
15. Bake muffins at 375° F, until nicely browned on the tops and bottoms, about 20 minutes.
Note: Let them cool before eating. They have hot liquid in them that can squirt and scald if you eat them right out of the oven. Napkins recommended.