Artichoke Cups with Cheese
Ingredients
- 3 cups flour
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 2 tablespoons fine-grained sugar
- 1 teaspoon baking powder
- 1 teaspoon oregano
- 1 cup corn oil
- 1 cup warm condensed milk
Filling
- 2 tablespoons corn oil
- 300 grams ground meat
- 1 large onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon mixed spices
- 1 cup frozen artichoke
- 2 tablespoons pine nuts
- 1/2 cup shredded cheddar cheese
For serving
- parsley
Preparation
In a mixer bowl, place 2.5 cups of flour, yeast, salt, sugar, baking powder, and oregano, attach the dough hook, and mix for a few seconds to combine the ingredients.
Add corn oil and warm condensed milk, then mix on low speed for 3 to 5 minutes until you get an elastic and smooth dough.
If needed, add the remaining flour.
Transfer the dough to an oiled bowl, brush the surface with oil, cover with plastic wrap, and let it rise in a warm place for about an hour or until doubled in size.
In a wide skillet, heat 2 tablespoons of corn oil over medium heat, add the onion, and stir with a wooden spoon until softened.
Add ground meat and stir until the water evaporates.
Add salt, black pepper, mixed spices, and frozen artichoke, then cook until the meat mixture is completely dry, remove from heat, and let it cool.
Grease cupcake molds with a little oil and set aside.
On a floured surface, roll out the dough into a circle and cut it into discs using a biscuit cutter approximately 3.5 inches in diameter.
Place each dough disc into a mold, pressing it to cover the bottom and sides, then fill with the meat mixture, top with shredded cheddar cheese and pine nuts, and repeat with the remaining dough and filling.
Cover the filled cups and let them rest in a warm place.
Position the oven rack in the middle and preheat the oven to 180°C.
Bake the cups in the preheated oven for 15 minutes or until golden brown.
Serve warm.
Serving suggestions
Sprinkle with chopped parsley before serving.
