These are flaky, bite-sized cups filled with a rich, savory beef and mushroom mixture—great as snacks, appetizers, or even a quick meal.
🧾 Ingredients
- 1 can crescent roll dough
- 250 g ground beef
- 1 cup mushrooms (finely chopped)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- ½ cup shredded cheese (cheddar or mozzarella)
- 2 tbsp cream or sour cream (optional, for richness)
- Salt & black pepper to taste
- 1 tsp soy sauce or Worcestershire sauce (optional, boosts flavor)
- Fresh parsley (optional)
🔥 Instructions
- Preheat oven to 190°C (375°F)
- Cook the filling
- In a pan, sauté onion and garlic until fragrant
- Add ground beef, cook until browned
- Stir in mushrooms, cook until soft and moisture evaporates
- Season with salt, pepper, and soy/Worcestershire sauce
- Mix in cream and cheese, then let cool slightly
- Prepare the dough
- Unroll crescent dough and separate into triangles
- Press each piece into a greased muffin tin to form cups
- Fill & bake
- Spoon beef mixture into each cup
- Bake for 12–15 minutes until golden brown
- Serve
- Garnish with parsley and serve warm
💡 Tips
- Don’t overfill—leave a little space so they crisp nicely
- You can swap beef with chicken or make it vegetarian with spinach + mushrooms
- Add chili flakes if you like a bit of heat
If you want, I can tweak this into a desi-style version (with spices like garam masala and green chilies) or a low-carb alternative.
