English sandwich with meat muffins
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
There's no denying that sandwiches (and their variations, such as sandwiches, burgers, and so on) are one of the most versatile forms of food. They're always a go-to snack and don't require any cutlery. Kids love them. These sandwiches are made with English muffins and meat muffins.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Meat muffins
- 450 g of ground beef
- 450 g of minced pork
- 450 g of minced veal
- 1 egg
- 1/2 small onion, chopped
- 1 teaspoon dried parsley
- 1 teaspoon granulated garlic
- 1 teaspoon dried oregano
- 1 teaspoon of salt
- 0.5 tsp ground black pepper
Cheese buns with parsley made from shortcrust pastry
- 3 cups premium flour
- 1 tbsp. grated Parmesan
- 1/4 cup sugar
- 2 tbsp. baking powder
- 0.5 tsp salt
- 0.5 tsp ground black pepper
- 110 g chilled butter, cut into cubes
- 1/4 cup chopped parsley or chives
- 1 cup cool whole milk
Spaghetti sauce
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp. l. olive oil
- 2 cans (400 g each) of canned tomatoes in pieces
- 20 basil leaves, chopped
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Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Meat muffinsIn a large bowl, combine all the ground meats, egg, onion, parsley, garlic, oregano, salt, and pepper and mix until smooth. Spoon the mixture into small muffin tins.
- Bake for about 15-20 minutes, until golden brown. Serve the meatballs in a split bun with sauce and cheese.
- Cheese buns with parsleyIn a large bowl, combine the flour, 1/2 cup Parmesan, sugar, baking powder, salt, and pepper. Add the butter and rub with your fingers until coarse crumbs form. Stir in the parsley. Gradually pour in the milk, mixing with a fork until moist clumps form. If the mixture is dry, add more milk.
- Turn the dough out onto a floured work surface and knead it 8-10 times until firm. Let it rest for 10 minutes, covered with a damp towel. Roll it out on a floured work surface. Using a 5cm pastry ring, cut out circles and place them on a parchment-lined baking sheet.
- Sprinkle with the remaining 1/2 cup cheese and bake until the buns are puffed and cooked through, about 15 minutes.
- Spaghetti sauceIn a medium skillet over high heat, sauté the onion and garlic for about 3 minutes, until softened. Add the tomatoes and simmer until the liquid has slightly evaporated and the sauce has thickened, about 25 minutes. Stir in the basil just before serving.
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