Crispy Beef Cones

Makes 8 large cones 

These are the newest family fav thanks to @louishowardpt

Beef Filling

450g lean beef mince

1 small brown or red onion, diced

1 medium red pepper, diced

3 garlic cloves, minced

25g tomato paste

1/4 cup (60ml) water

1 tsp paprika

1 tsp cumin

1 tsp onion powder

1 tsp garlic powder

½ tsp cayenne pepper (optional - do not add if you don't like spicy food)

1 tsp oregano

1 tsp salt

1 tsp black pepper

Cooking spray

Cones

4 large (tortilla) wraps

8 x 20g mozzarella sticks

80g grated mozzarella

Avocado Dip (optional, but cuts the spiciness nicely)

1 medium avocado

120g Greek yogurt

Small handful fresh parsley, chopped

1/4 cup (60ml) water

Juice of ½ lemon

1-2 tsp honey

½ tsp garlic powder

Salt to taste

Preheat oven to 180°C.

Cut each tortilla in half and roll into a cone shape. 

Secure with a cocktail stick/toothpick.

Spray with vegetable oil and bake open-end down on a lined tray for 10-15 min until crispy.

Meanwhile, spray a large frying pan with cooking spray and cook the onion and red pepper until softened.

Add the garlic and cook for another minute.

Add the lean beef mince and cook until browned.

Stir in the paprika, cumin, onion powder, garlic powder, cayenne, oregano, salt and black pepper.

Add the tomato paste with water and cook until everything is nicely coated.

Place one mozzarella stick into the centre of each cone then fill with the beef mixture.

Sprinkle around 10g grated mozzarella over the top of each cone.

Bake at 180°C for 10-12 minutes until crispy.

If you’d like the cheese even more golden, leave them in for another 3-5 minutes.

For the dip, add all the ingredients to a blender or food processor and mixy-mixy until smooth.

Serve with the avocado dip and enjoy!

Breakfast Pies

Makes 4 large pies

4 slices shortcut bacon, chopped

2 green onions, sliced

4 eggs

4 slices bread, buttered on one side and crusts removed

Preheat a pie maker.

In a frying pan, sauté bacon over medium heat, stirring, for 2 minutes.

Add shallots and cook for 2 minutes, stirring often.

Press the bread slices, buttered-side down, into each pie hole

Sprinkle with bacon mixture.

Crack one egg into each, sprinkle with more bacon mixture, and season with salt & pepper.

Close the lid and cook for 8 minutes, or until the crust is gold and the egg cooked.

Notes:

This is made in a pie maker, but you can probably use a large muffin pan and bake at 180C.

For a vegetarian option, use diced mushrooms instead of bacon and use a little olive oil to sauté.