These bite-sized phyllo cups filled with Mexican-spiced mince and creamy avo dip are perfect as a canapé for events or a crowd-pleasing starter. Use ready-made phyllo or tortilla cups for convenience. The recipe below, courtesy of Meadowland Classique, fills up to 50 bite-sized cups.
Mexican mince
Ingredients
- 500g beef/chicken mince
- 30ml oil
- 150g onion, finely diced
- 5g cumin powder
- 5g coriander powder
- 5g mixed masala
- 5ml smoked paprika
- 5g salt
- 300g tinned tomatoes
- 4g chillies, finely chopped
- 1 tin red kidney beans
- 10g beef stock powder
- 10ml dried oregano
- 10g coriander, roughly chopped
Method
Heat oil and fry onions until soft, add spices and sauté for 2 minutes until fragrant.
Add mince and cook for 3-5 minutes. Add the tomatoes, chillies. Cover and cook until mince has cooked through.
Add remaining ingredients and stir through. Allow to simmer for 10-15 minutes.
Add coriander and mix well.
Taste and adjust seasoning.
Creamy Avocado Dip
Ingredients
- 1000g fresh peeled and seedless avocado
- 200g fresh chopped tomato
- 100g fresh chopped red onion
- 60g fresh chopped coriander
- 200g Meadowland Classique
- 10g salt
- 5g white pepper
- 80g fresh lime juice
- Green food colouring for enhanced colour (optional)
Method
Pour Meadowland Classique into a blender and blend until it thickens to a sour cream-like consistency.
In a large bowl, mash the avocado using a spoon or whisk until smooth but slightly chunky for texture.
Add the chopped tomato, red onion, coriander, lime juice, salt, and white pepper to the mashed avocado.
Fold in the thickened cream and mix gently with a large spoon until well combined.
If the dip appears too pale, add a small amount of green food coloring to enhance its vibrant green hue.
To assemble
Fill phyllo or tortilla cups with your cooked Mexican mince. Top with a dollop of creamy avocado dip. Garnish with chopped coriander (optional)
