Ingredients
- 8 each 10" Heat Pressed Flour Tortilla (10420)
- 2 Tbsp. Vegetable Oil
- 1/2 cup Onion, diced
- 1/2 cup Carrots, diced
- 2 each Garlic Clove, 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
- Duchess Sweet Potatoes see related recipe
Directions
- 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.
- Meanwhile, in a bowl, combine, tomato paste, rosemary, thyme, and beef stock. Mix well to combine.
- 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.
- Pre-heat conventional oven to 375°F.
- 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.
- To serve, place the cups on a platter and serve.
Ingredients- 1 lb. Sweet Potato, peeled, boiled
- 2 each Egg Yolk
- 3 Tbsp. Butter, melted
- 1/8 tsp. Nutmeg, ground
- Kosher Salt, to taste
- White Pepper, to taste
Directions
- Pre-heat conventional oven to 350°F.
- Place cooked potatoes on a parchment lined sheet tray and bake for 8-10 minutes, to remove moisture.
- In a bowl, combine potatoes, egg yolk, butter, nutmeg, salt and pepper. Mash until smooth. Scoop into a piping bag fitted with a large round tip (#8). Reserve refrigerated for assembly.
