INGREDIENTS

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 

DIRECTIONS

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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