Crazy & Tricia Lee Kelshall – Cheesy Pastelle Muffins


1½ cups flour

1 cup Chief Empanada CornFlour

3 tsp baking powder

6 oz butter or margarine, melted

1/3 cup sugar

¼ tsp salt

3 eggs

1½ cups milk

1½ cups cooked beef pastelle filling (cooked mincemeat with olives, capers, raisins added)

1½ cups grated cheddar cheese

Cupcake holders


  1. Preheat oven to 350 degrees F. Lightly spray muffin tins with cooking spray.
  2. Sift flour, baking powder and salt into a large bowl. Whisk in the Chief Empanada flour and set aside.
  3. In another bowl, mix together the butter, and sugar. Add in the eggs and mix until combined. Add the milk and mix until combined.
  4. Add the wet ingredients to the dry and mix just until incorporated.
  5. Fill the muffin tins with 2/3 of the batter in each. Top with a little of the beef filling (approx 1 tbsp), then top with some grated cheese. Bake in the preheated oven for approximately 20 minutes or until the muffins are golden brown and cooked through.
  6. Remove from oven and let rest briefly for a couple minutes and then remove from the pan and serve.

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