Cheesy Pulled Beef & Mushroom Wonton Cups

Slow cooked pulled beef, butter-sauteed mushrooms and creamy mashed potato served in crunchy wonton cups with some added cheesy goodness. Great as an appetiser, party snack or a comfort food lunch.

This recipe made 4 wonton cups in our Sunbeam Pie Magic pie maker.

Ingredients

• 12 wonton wrappers (we use the Australian made 250g Supreme Fresh Wonton Wrappers)
• 250g pack of Three Aussie Farmers Slow Cooked Pulled BBQ Beef (if you're using plain pulled beef, add 1 1/2 tablespoons of BBQ sauce)
• 2 cups (150g) of diced mushrooms
• 1 cup (125g) of grated cheese
• 1 cup (200g) of mashed potato
• 1 tablespoon of butter

Method

• Prepare your mashed potato - either instant, frozen, or the old way with all that potato peeling and boiling of water and stuff.
• Saute mushrooms in butter for 5 minutes on low.
• Add the pulled beef to the sauteed mushrooms and cook together for a further 5 minutes, stirring frquently.
• In your cold pie maker lay 3 overlapping wonton wrappers so that they look like a 12 pointed star.
• Fill each one half way with beef and mushroom mixture.
• Add a thin layer of grated cheese and then 2-3 tablespoons of mashed potato.
• Add the remainder of the beef and mushroom mixture and top with the remainder of the grated cheese.
• Turn on the pie maker, close the lid, and cook for 10 minutes.
• Serve pretty much straight away.

Prep Time: 12 minutes

Cook Time: 10 minutes