Quick & Easy

St Clements stuffing cups

These small pancetta cups pack big flavour! Zesty breadcrumbs are stirred through a sweet onion, cranberry and sherry mixture and are baked to golden perfection for starter that's sure to impress.
pancetta stuffing cups



1.Preheat the oven to 180°C (160°C fan-forced). Generously grease a 12-hole (½-cup/125ml) muffin or patty cake pan.
2.Heat the butter in a small frying pan over medium heat; cook onion, stirring, for 5 minutes or until soft and golden. Add the garlic; stir until fragrant. Stir in cranberries and sherry.
3.Combine onion mixture, breadcrumbs, rinds and parsley in a large bowl; stir in the egg. Season with sea salt and freshly ground black pepper.
4.Place a slice of pancetta in the base and around the side of each pan hole. Press half the mixture into the holes; top with the remaining mixture without pressing down.
5.Bake the muffins for 15-20 minutes or until the breadcrumbs are golden. Scatter with a little extra parsley, if desired.

Suitable to freeze. Onion mixture suitable to microwave.


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