Soooo I saw this post on Pinterest and really wanted to try it. Thankfully I didn't have to wait long as we were invited to a 'Bring and Share'. For those of you who don't know what a Bring and Share is, it's amazing. You invite a hand full of people around to your house to eat, you ask each person to bring two dishes each. You place them on the table for everyone to see and then EAT!
Make sure to take along your extra tupperware so that you can all have a packed lunch full of leftovers!
Once the idea was in my head I didn't really follow a recipe. I noticed that the original posts used wonton wrappers because they are thinner and unlike pasta don't need pre-cooking. Because I'm allergic to wheat I found some rice paper (spring roll) wrappers and used those instead.
I started by making a basic bolognese, I usually make mine with quite chunky vegetables but I was aware that being portion sized the vegetables should probably be chopped small and because I like my vegetables crunchy I added them at the end.
Wonton or rice wrappers
Cheddar and mozzarella, and or parmesan - greated12 pan muffin tin
Basic bolognese (just incase you need it)
Fry 1/2 an onion and some pancetta in a drizzle of oil until soft
add two crushed garlic cloves
add 500g of lean steak mince and cook until browned
sprinkle in an oxo cube or wheat free alternative
stir in a can of chopped tomatoes
stir in a small can of tomato puree
leave to bubble and simmer down
throw in a chopped red pepper and some chopped celery
stir in black pepper and chopped fresh basil
If your bolognaise is still a bit wet then you can always sprinkle 1/2 a teaspoon of gravy powder/granules into it and this will thicken it up. This added with the oxo cube and the bacon is why I don't add any salt when I'm making bolognaise. A small tip if it does become too salty - you can always peel and quarter a potato and drop it in while it's cooking. Take out and discard before serving or leaving to cool - this works with most things
You need to make your bolognese in advance and make sure that it's not too wet as we only need to crisp up the wonton wrappers. Also the whole construction part has got to be so much harder when the bolognaise is hot/warm.
pour a little oil into one of your cupcake dish/pan and then wipe it up with some kitchen roll. You can then use the oil soaked kitchen roll to grease the rest of your muffin moulds.
So now you construct...
cut your wrappers into squares just a bit bigger than the diameter of your muffin tins.
Take two layers of wrapper to line the muffin tin, add a spoon full of bolognese and then a few strands of mozzarella then add another two wrappers and repeat with the spoon of bolognese, finishing off with cheddar or parmesan.
Bake in over for 20mins at 180'
or until the edges and bottom are crispy - they should be really easy to take out of the muffin tins.