Mini Beef Baskets Stuffed with Garden Vegetables
These eye-catching individual beef baskets hide a colorful filling of carrot, leek and fresh peas bound with a tomato-basil mayo. Perfect for a weeknight dinner or an impressive starter at your next gathering.
🛒 Ingredients
6 servings
- 500 g (1 lb) ground beef
- ½ cup tomato and basil mayonnaise
- 1 tbsp butter
- 1 medium carrot, coarsely grated
- 1 medium leek, thinly sliced
- 1 cup fresh peas
- 1 tbsp grated Parmesan cheese
- Aluminium foil
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Directions
- 1
Cut 6 strips of aluminium foil, approximately 30 × 7 cm (12 × 3 in). Set aside.
- 2
In a bowl, combine the ground beef with half the mayonnaise and mix until evenly blended. Set aside.
- 3
Place a 9 cm (3½ in) round cookie cutter on a large baking tray and line the inside of the ring with one foil strip.
- 4
Divide the meat into 6 equal portions. Press one portion into the ring, pushing it up the sides to form a basket. Carefully lift the ring, leaving the foil to hold the shape. Repeat with the remaining portions.
- 5
Melt the butter in a saucepan over medium heat. Sauté the carrot and leek until softened. Remove from heat, stir in the peas and remaining mayonnaise and mix well.
- 6
Preheat the oven to 180 °C (350 °F). Spoon the vegetable filling into each meat basket and sprinkle with Parmesan. Bake for 25 minutes until the meat is cooked through and lightly golden.
- 7
Gently peel away the foil. Arrange the baskets on a serving platter and serve immediately.
💡 Chef's Tip
Frozen peas (thawed) work just as well as fresh. Add a handful of chopped parsley or chives to the filling for extra colour and freshness.
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