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Makes 4-6 servings
Preparation and cooking time: 30 minutes


Cooking oil for sauteeing
1 small onion, finely chopped
3 cloves garlic, finely chopped
2 pieces chorizo, cubed
2 cups ground beef
¼ teaspoon ground black pepper
1 tablespoon patis
3 medium sized tomatoes, chopped
1 cup beef broth
1/8 cup tomato paste
1 bay leaf
1/8 teaspoon oregano
2 medium sized potatoes, cubed
1 medium carrot, cubed
1/3 cup raisins

Wonton cups:
1 pack wonton wrapper
1/8 cup butter, melted

3 tablespoons parmesan cheese, grated
2 tablespoons spring onions, chopped


Picadillo filling:
1. Saute onion and garlic until fragrant. Add chorizo cubes and ground beef, frying until lightly browned. Drain excess oil if necessary.
2. Season meat with ground black pepper and patis.
3. Add tomatoes and continue sautéing.
4. Mix in beef broth, tomato paste, bay leaf, and oregano. Stir to ensure all ingredients are well-incorporated.
5. Add potatoes and carrots. Cook until vegetables are tender and sauce has reduced.
6. Add raisins and briefly saute to soften. Set aside picadillo filling.

Wonton cups:
1. In a muffin tray greased with melted butter, place a wonton wrapper and carefully press it down to form a small cup. Brush the inside of the cup with butter.
2. In an oven pre-heated at 150 degrees Celsius, bake the wonton cups for 8-10 minutes until light brown. Set aside

1. Scoop about 1 teaspoon of the picadillo filling into the baked wonton cup.
2. Top with grated cheese and spring onions and serve hot!

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