Are you sick and tired of serving the same appetizers? Why not try these unique meat cones for your next family celebration? They are sure to please the young and old.
The cones are usually deep fried in oil but for a healthier version, I came up with this baked recipe. Cones were crisp even after several days and the meat filling was delicious. The filling and cones can be made ahead of time. Warm the filling just before serving.
For the dough recipe, you can substitute store-bought puff pastry. Disadvantage in using puff pastry is that you have to make and serve them right away when warm or the cones will go limp. Moreover, they are delicate and flaky to hold.
The cones are usually deep fried in oil but for a healthier version, I came up with this baked recipe. Cones were crisp even after several days and the meat filling was delicious. The filling and cones can be made ahead of time. Warm the filling just before serving.
For the dough recipe, you can substitute store-bought puff pastry. Disadvantage in using puff pastry is that you have to make and serve them right away when warm or the cones will go limp. Moreover, they are delicate and flaky to hold.
Meat Cones
(Makes 12)
You will need 12 stainless steel cone moulds (also known as cream horn moulds).
Ingredients:
Dough
2 cups white flour
3/4 cup cold water
1 tablespoon oil
1 teaspoon salt
Method:
In a bowl, add flour and oil. With fingertips, rub the oil into the flour to get a crumbly mixture. Add water and knead to a stiff dough. Cover and keep dough aside to rest.
Filling
1/2 kg minced meat of your choice
1 onion or 2 spring onions (finely chopped)
2 small green chillies (finely chopped)
1 tomato (finely chopped)
3 garlic cloves (minced)
1 teaspoon ginger (grated)
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1/4 tsp pepper powder
1 teaspoon garam masala powder
1/3 cup carrots (grated or cut into very tiny cubes)
1/4 cup green peas
a dash of vinegar
1/4 cup water
2 tablespoons oil
salt
Method:
Heat oil in a pan and add onions, green chillies, garlic and ginger. Saute till onions are soft, then add tomato, cook till soft and pulpy. Add the spice powders and mince meat. Stir till meat changes color. Then, add the vegetables, vinegar, salt and water. Cover pan, cook till vegetables tender and filling dry. Keep aside.
Preparation:
Grease cone mould with vegetable oil and keep aside.
Divide dough into 6 equal balls. Roll each ball into a 9" circle and then cut into 1" strips. Take each strip and wrap around the cone mould starting from the tip ensuring to overlap the edges as you wrap around till the top. You may need a couple of strips to wrap one mould. Now with top of the cone facing downward, place in a muffin tin. Lightly brush or spray wrapped cone with oil. Repeat the above process with rest of the moulds.
Preheat oven to 200 C or 400 F. Place muffin tin in the oven and bake till cones are light brown and crisp. Cool cones, release from mould, fill with warm meat filling and serve as starters.
Note:
You can substitute store-bought puff pastry for the above dough.
(Makes 12)
You will need 12 stainless steel cone moulds (also known as cream horn moulds).
Ingredients:
Dough
2 cups white flour
3/4 cup cold water
1 tablespoon oil
1 teaspoon salt
Method:
In a bowl, add flour and oil. With fingertips, rub the oil into the flour to get a crumbly mixture. Add water and knead to a stiff dough. Cover and keep dough aside to rest.
Filling
1/2 kg minced meat of your choice
1 onion or 2 spring onions (finely chopped)
2 small green chillies (finely chopped)
1 tomato (finely chopped)
3 garlic cloves (minced)
1 teaspoon ginger (grated)
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1/4 tsp pepper powder
1 teaspoon garam masala powder
1/3 cup carrots (grated or cut into very tiny cubes)
1/4 cup green peas
a dash of vinegar
1/4 cup water
2 tablespoons oil
salt
Method:
Heat oil in a pan and add onions, green chillies, garlic and ginger. Saute till onions are soft, then add tomato, cook till soft and pulpy. Add the spice powders and mince meat. Stir till meat changes color. Then, add the vegetables, vinegar, salt and water. Cover pan, cook till vegetables tender and filling dry. Keep aside.
Preparation:
Grease cone mould with vegetable oil and keep aside.
Divide dough into 6 equal balls. Roll each ball into a 9" circle and then cut into 1" strips. Take each strip and wrap around the cone mould starting from the tip ensuring to overlap the edges as you wrap around till the top. You may need a couple of strips to wrap one mould. Now with top of the cone facing downward, place in a muffin tin. Lightly brush or spray wrapped cone with oil. Repeat the above process with rest of the moulds.
Preheat oven to 200 C or 400 F. Place muffin tin in the oven and bake till cones are light brown and crisp. Cool cones, release from mould, fill with warm meat filling and serve as starters.
Note:
You can substitute store-bought puff pastry for the above dough.