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 evaporated milk
Filling
- 2 tablespoons corn oil
- 300 grams ground meat
- 1 large onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon mixed spices
- 1 cup frozen chopped artichoke
- 2 tablespoons pine nuts
- 1/2 cup grated cheddar cheese
Garnish
- Chopped parsley
Preparation
In a mixer bowl, place 2.5 cups flour, yeast, salt, sugar, baking powder, and oregano, attach the dough hook, and mix for a few seconds.
Add corn oil and warm evaporated milk, then mix on low speed for 3 minutes to form an elastic dough and add remaining flour if needed.
Place the dough in an oiled bowl, oil the surface, cover with plastic wrap, and let rise in a warm place for about an hour or until doubled in size.
In a wide skillet, heat oil over medium heat, add chopped onion, and stir with a wooden spoon until softened.
Add ground meat and stir until the water evaporates, then add salt, black pepper, mixed spices, and chopped artichoke, stir, and cook until the mixture is completely dry, then remove from heat and let cool.
Prepare cupcake molds by oiling them and set aside.
On a floured surface, roll out the dough into a circle and cut with a 3.5-inch biscuit cutter, then place each circle in the mold, covering the bottom and sides.
Fill each cup with the meat mixture, top with grated cheddar cheese and pine nuts, repeat with remaining dough and filling, cover, and let rest in a warm place.
Preheat the oven to 180°C with the rack in the middle.
Bake for 15 minutes or until golden brown and serve warm.
