Savory Stuffing Bites
10 ingredients
3 steps
Ingredients
- 14 tbsp butter
- 1 None onion, peeled and finely diced
- 4 cloves garlic, peeled and finely chopped
- 1/3 cup pine nuts
- 1/2 cup finely grated Parmesan
- 1 bunch parsley, finely chopped
- 12 oz sliced white bread, finely diced (about 10 cups)
- 2 None eggs, beaten
- 24 slices bresaola
- 24 slices pancetta
Directions
-
1Preheat oven to 350°F. Thickly grease two 24-cup mini muffin pans. Heat the butter in a saucepan, and cook onions, garlic, and pine nuts over low heat for 5 mins. Remove from the stove and leave to cool.
-
2Mix bread, eggs, Parmesan, and parsley in a large bowl. Add pine nut mixture and incorporate using your hands. Season, and leave to rest for 15 mins.
-
3Fit slices of pancetta into the cups of one pan and slices of bresaola into the cups of the other. Press the slices down firmly to fit. Spoon filling into cups. Bake for 20 mins, one tray at a time. Remove from the oven, leave to cool, then use a knife to gently loosen muffins.
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