Meat cupcakes: a festive table

1. Transfer the minced chicken to a deep bowl, add finely chopped onion, seasoning, oregano, salt and pepper to taste, beat in a small egg. Knead the minced meat until smooth.

2. Lubricate the muffin mold with vegetable oil, put 2 tablespoons of minced meat in each cell. I have special molds that do not soak during baking, and I will use them. Send the muffins to the oven preheated to 190 degrees for 30 minutes in the top-bottom mode. The minced meat turned out to be richly flavored with water by the manufacturer, so during the baking process I poured it out of the molds

3. From this amount of minced meat, I got 5 large muffins, but my molds were not quite standard, I think the photo shows how much they are higher than the metal mold.

4. While the muffins are baking, we will need the ingredients to make the tops of the mashed potatoes. Peel and wash potatoes.

5. Cut it into a medium cube, boil in salted water for 15-17 minutes until tender.

6. Beat an egg into a hot potato, quickly mash everything into a puree so that the egg does not curdle. Pour in some milk, continue mashing the potatoes, the puree should be thick enough. I highly recommend putting a little grated hard cheese, but not more than 2 tablespoons, otherwise the tops can "float" at high temperature and will not keep their shape well.

7. Fill a pastry bag with slightly cooled mashed potatoes, use the star nozzle to pipe small portions onto almost ready hot muffins and send under the top grill for another 10-15 minutes so that the tops are slightly baked and browned.

8. Muffins are very juicy and tasty, and the top holds its shape well.

9. Awesome meat cupcakes with mashed potatoes are ready! A great idea for a portion of hot for any home holiday.

10. Enjoy!