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Heston's Party Food - Finishing touches
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Mini chilli con carne muffins
1 pack Heston from Waitrose 12 Mini Chilli Con Carne Muffins
For the lime soured cream:
150g soured cream
Finely grated zest of 2 limes
Finely grated zest of 1 lime, to finish
Small coriander leaves, to finish
Mini chicken, ham & leek pies
1 pack Heston from Waitrose 12 Mini Chicken, Leek & Ham Hock Pies
For the mustard mayonnaise:
20g wholegrain mustard
10g white wine vinegar
To make the muffins:
1. Preheat the oven to 200ºC, gas mark 6 and cook the mini chilli con carne muffins according to pack instructions.
2. Meanwhile, make the lime soured cream: mix the soured cream and lime zest in a bowl until well combined. Finely drizzle or spoon the lime soured cream on top of the hot mini chilli con carne muffins. Sprinkle some of the finely grated lime zest on top and finish with small coriander leaves.
To make the pies:
1. Preheat the oven to 200ºC, gas mark 6. Cook the pies according to pack instructions. Mix all of the mayonnaise ingredients in a bowl until well combined. Spoon into a small bowl and serve alongside the warm pies.
This recipe was first published in November 2013.