Quick & Easy

Asian beef and eggplant cups

Topped with fresh chilli and spring onion, these spicy beef and eggplant cups make a tasty starter or light meal.
asian beef and eggplant cups
6 Item



1.Heat oil in large saucepan; cook garlic, ginger, chilli and eggplant, stirring, until tender. Add beef, cook, stirring, until browned.
2.Add sauces and onion; bring to the boil, simmer, uncovered, 5 minutes. Cool.
3.Meanwhile, preheat oven to 200°C/400°F. Oil 6-hole (¾-cup/180ml) texas muffin pan.
4.Cut each pastry sheet into 14cm (5½-inch) squares. Layer 3 squares, spraying each with oil, overlapping to make a star pattern. Place in pan hole; spray with oil. Repeat with remaining pastry. Spoon filling into cases.
5.Bake about 20 minutes or until browned.

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