8 each 10" Heat Pressed Flour Tortillas (10420)
2 Tbsp. Vegetable Oil
1/2 cup Onion , diced
1/2 cup Carrots , diced
2 each Garlic Cloves , minced
1/2 lb. Lamb , ground
1/4 cup Corn Kernels , frozen
1/4 cup Peas , frozen
1 Tbsp. Tomato Paste
1 tsp. Rosemary , dry
1 tsp. Thyme , dry
1/2 cup Beef Stock
2 Tbsp. Flour , all-purpose
Duchess Russet Potatoes , see related recipe
Duchess Sweet Potato , see related recipe
1.) In a large skillet over medium-high heat, add oil, onions, and carrots and sauté for 5-7 minutes. Add garlic and ground lamb. Sauté until lamb is cooked through. Add corn and peas.
2.) Meanwhile, in a bowl, combine, tomato paste, rosemary, thyme, and beef stock. Mix well to combine.
3.) Add flour to skillet and mix well to combine. Allow to cook for 3-5 minutes. Add stock mix and allow to thicken. Remove from heat. Season to taste.
4.) Pre-heat conventional oven to 375°F.
5.) Using a 3” round cutter, cut rounds out. Pan spray a mini-muffin tin and place one round into each mini-muffin holder. Fill each tortilla with a little less than 1 tbsp. of the lamb mixture. Using the filled piping bags, pipe a 1” high cone shape with the sweet potato mixture. Ring the base of the cone with russet potato mixture and place a dot of russet potato mixture on the very top to complete the Santa hat. Bake in the oven for 10-15 minutes, or until heated through, and the tortilla is crisp.
6.) To serve, place the cups on a platter and serve.
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