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.

  • 15 mins preparation
  • 20 mins cooking
  • Makes 12
  • Print


St Clements stuffing cups
  • 80 gram butter, chopped
  • 1 small (80g) brown onion, chopped finely
  • 2 clove garlic, crushed
  • 1/2 cup (65g) dried cranberries
  • 2 tablespoon sweet sherry
  • 3 cup (210g) fresh breadcrumbs
  • 2 tablespoon finely grated orange rind
  • 2 tablespoon finely grated lemon rind
  • 2 tablespoon chopped fresh curly parsley
  • 1 egg, beaten lightly
  • 12 thin slices (180g) large round pancetta (or 24 smaller slices)


St Clements 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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