Name: St Clements stuffing cups
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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

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.

Makes 12

Prep

15M

Cook

20M

Total

35M

Ingredients

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)

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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