Baked Egg & Sausage & Cheese & Buttermilk Biscuit Breakfast Cupcakes

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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OK – I have tried these several times in different ways with different levels of success.  These are still imperfect but I am going to post them because, if I don’t, I am gonna keep trying to perfect them & I just don’t want to be eating so many eggs & biscuits.

These could be made with any variety of these bready roll things.  You can scramble the eggs before putting them into the cupcake pan or just carefully break an egg in there in tact.  I used vegetarian sausage patties which look so tasty here all hard & freezer burned, don’t they?

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I also used this Tillamook cheese but any cheese you like will do.

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I also used these eggs here –

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and while it is hard to make out – they are not just free range – they are PASTURED – which means they really are free range and not just in a huge hanger with a million other desperate chickens.    Watch this video of some rescued free range chickens & see if you do not agree that – if you are gonna use eggs – it is worth finding & paying for pastured ones.

 

That said – these are really just omelettes in a cupcake pan with a little biscuit underneath.   I would suggest – however – that if you have a cupcake pan that makes 12 or 18 cupcakes – use one like that and space these bad boys out in the pan so they do not bleed together like this:

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Baked Egg & Sausage & Cheese & Buttermilk Biscuit Cupcakes

INGREDIENTS

Buttermilk biscuit dough (or other variety)

Pastured eggs

Cheese

Sausage (I used veggie ones) – cooked

S&P

Parsley – as garnish

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DIRECTIONS

Heat the oven to 350.

Cook the sausage & chop it up.

Grease a cupcake pan.   Press some biscuit dough into each – spacing them apart from each other, if you can.   Press the dough in so it reached up the sides of the cupcake pan.  I haven’t tried this with cupcake liners but I cannot imagine they would be a bad idea.

Add crumbled sausage & grated or chopped cheese & then either carefully crack an egg in each or scramble some eggs & pour a bit in each.  Cook for about 25 minutes (which should cook the scrambled egg & cook a whole egg while still leaving the yolk runny) – or cook it until the eggs are done to your satisfaction.

Let rest a few minutes & then carefully run a knife around each cupcake & remove them.  Add S&P & some chopped parsley & eat’m up!

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Vegan Meatloaf Cupcakes with Sriracha Mashed Potatoes

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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These are pretty yummy and can be made with any sort of meatloaf – whether meat or vegetarian or vegan.  I made this up from things I thought would be in real meatloaf – without the meat – even though I have never made meatloaf before. I know real meatloaf recipes usually require eggs but I was determined to make this vegan WITHOUT making a run to the store for special ingredients.  I whipped the resulting “meat” into a puree in my food processor – because I wanted it to be as authentic seeming as possible.  So many vegan meatloaf recipes result in evident rolled oats & other visible ingredients that would tip off to a meat eater that they were getting something “healthy.”

My only warning about these is that they were a tad hard to get out of the cupcake pan because they were very soft & moist.  That is a good thing for eating but a bad thing for presentation so – simply remedy!  Use paper or foil cupcake liners.  Or maybe let them cool a bit before trying to move them but the paper liners seem foolproof – so I recommend very highly that you use them.

This recipe made 7 cupcakes and two of them filled me to capacity for dinner.  So – I would guess this recipe safely feeds three as a main course – with maybe a side veggie.  Use my Vegan Sriracha Mashed Potatoes recipe HERE or whatever mashed potato recipe you prefer – or try mashed cauliflower!

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 Vegan Meatloaf Cupcakes

INGREDIENTS

1 lb meatless ground beef

1-2 TBS olive oil

5 celery stalks – diced

1 onion – diced

1 jalapeno – seeded & diced (optional)

4 garlic cloves – chopped

1/4 cup fresh parsley – chopped

2 tsp dry oregano

1 tsp pepper

Salt to taste

1 tsp vegan Worcestershire sauce or tamari

1 TBS sriracha

1/4 cup ketchup

1/4 BBQ sauce

2 TBS Dijon mustard

1/4 cup breadcrumbs

2 tsp onion powder

2 tsp garlic powder

1 tsp dry sage

Extra ketchup or BBQ sauce as a glaze

Cupcake liners

Scallions & sriracha as garnish

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DIRECTIONS

Heat the oven to 350 degrees.

Make your MASHED POTATOES.  Set aside.

Heat the olive oil over medium heat & saute the onions & celery until soft.  Then – pretty much add all the other ingredients & blend together.

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If you are using cupcake liners – you can just start shoving this meatloaf into the cupcake pan.  Either way – you might choose to do what I did – which was puree this shit in a food processor.

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I really recommend using cupcake lines but, if you do not, grease the cupcake pan with cooking spray & put the meatloaf in the pan.  Top each with a little ketchup or BBQ sauce & bake for about 30 minutes.  When they have cooled a bit – pop those bad boys out & top with mashed potatoes.  I left mine like this & reheated them for about 20 minutes at 350 when I was ready to eat.  If you are rearing to go – top those potatoes with sriracha & some chopped scallions.  Settle in & eat them all if you want.  Then – in a food coma – navigate your ass to www.BathingBook.com and buy my book!  Read the reviews!  IT IS A HILARIOUS book – I promise!

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Grown-up Fireball Whiskey Cupcakes

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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My debut novel is out!  Check it out!  I think it is HILARIOUS!  I hope you will, too!

www.BathingBook.com

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These guys are as easy as can be.  You could make them with your favorite “from scratch” cupcake recipe or just buy a box of cake mix.  Same with the frosting.  I had to make a dinner for 12 the other day and, as it was a dual birthday celebration – desserts were a must.  I just didn’t have time to get all fancified with these.  Or even to photograph them properly – so – pardon the bare bones effort here.

If you haven’t tried Fireball whiskey but you like a cocktail & you like to pretend you aren’t really having one – this Fireball is for you.  I cannot stomach any brown liquors or whiskey, in general, but this stuff is candy in a bottle & I promise you will NOT taste whiskey.  At all.  My badass boyfriend Miles is in town for our anniversary (today!) and he has a weakness for this Fireball elixir and I thought I’d experiment with it in cupcakes.  It worked & they were colorful & tasty & reminiscent of those fireball jawbreakers.  Try them!

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Grown-up Fireball Whiskey Cupcakes

INGREDIENTS

1 box of white cake mix (and the ingredients – eggs & oil – that the box outlines)

Fireball whiskey

Sprinkles of your choice

Red food coloring

Cupcake liners

For the icing

White frosting

DIRECTIONS

See?  EASY!

Make the cake mix as directed but replace the water required with Fireball whiskey & then add a tablespoon or two of red food coloring.

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Bake as directed.  Cool the cupcakes.

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Add a TBS or two (or more if you like) of Fireball whiskey to the frosting.

Frost & decorate as you like.  Voila!

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Reese’s Brownie Cupcakes with Peanut Butter Frosting & Salted Caramel and Brownie Cupcakes with Chocolate Ganache, Raspberries & Cream

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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OK, kiddies, it was my friend Alyse’s birthday this week & I hosted a little dinner for her.  And I made CUPCAKES!  I seldom eat dessert foods myself – mainly because I prefer to get my sugar from a wine glass – so I have posted precious few dessert recipes.   But a birthday certainly called for a dessert item so I seized the opportunity.  Please know, I am not part of this whole cupcake craze but cupcakes really are a superior choice for birthdays (in my opinion) as they are a reasonable serving size & you can kinda mix up the flavors a bit more than one can with a cake.  And they travel easily.

For these guys, I had a huge, industrial-sized box of brownie mix:

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Then I went to store & bought everything I could think of that I might want to use for brownies including eggs & powdered sugar & cream cheese & pudding & jimmies & sprinkles & raspberries & marshmallows & marshmallow fluff & Reese’s Cups & two kinds of frosting etc etc.   Then I realized I was only feeding four people so there was no need to make 4372 cupcakes.  After some consideration, I elected to make the cupcakes from the brownie mix – and chose to top some with peanut butter frosting & drizzle caramel sauce on them & salt them.  Others – I filled with a marshmallow fluff center & a raspberry inside & atop the chocolate ganache frosting.   Unfortunately – the one cupcake I cut into for the photos had an anemic amount of cream – or maybe the cream was inserted off-center so it is hiding in the photo.

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But know – I sent the bulk of these cupcakes home with my friend Rose for her teenage sons & I saw a photo she took of one & the center was creamy, indeed.   Here is that photo:

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All I know is, I injected a bunch of cream in them & then they settled – leaving a gap in their volcano openings – so I rammed a raspberry inside each of them.  Indelicate but delicious!

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Reese’s Brownie Cupcakes with Peanut Butter Frosting & Salted Caramel

INGREDIENTS

Brownie mix (be sure to have the eggs & oil you need as per the box)

Reese’s Peanut Butter Cups (I used full-sized)

Caramel sauce (from the ice cream aisle)

Course salt

Peanuts – for garnish

For the peanut butter frosting

1/2 cup peanut butter (I used chunky)

1/2 cup butter (or lard or shortening)

2 TBS milk

1 tsp vanilla

2-3 cups powdered sugar

DIRECTIONS

Make the brownie mix as per box.

For the frosting – blend all but the powdered sugar ( I did this in my food processor).  Then I added the sugar.  Start with 2 cups & test for sweetness.  Add more – if you think it should be sweeter.

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To assemble, I lined a cupcake pan with liners, put a tiny dollop of brownie batter to just cover the bottoms, put a Reese’s Cup in each & then topped with more brownie batter.  Bake them according to box instructions.  Then, frost them with the peanut butter frosting.  Drizzle the caramel on them, lightly salt them & top with a peanut.  Put them on the ground and roll around on them naked.

Or serve them to your friends.  Your call.

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Brownie Cupcakes with Chocolate Ganache, Raspberries & Cream

INGREDIENTS

Brownie mix (be sure to have the eggs & oil you need as per the box)

Raspberries

7 ounce jar of marshmallow fluff

4 TBS butter

1/4 cup powdered sugar

1/2 tsp vanilla

1 tsp water

1/4 tsp salt

For the ganache

1 cup chocolate chips (dark chocolate is nicer but I used semi-sweet milk chocolate)

3/4 cup heavy cream

DIRECTIONS

Make the brownie mix as per box.  Bake them as directed.

To make the cream filling, dissolve the salt in 1 tsp hot water.  Blend the fluff, butter, powdered sugar, salted water, and vanilla.  I did this in my food processor.  I then put this in a Ziplock bag & cut a corner out.  I used this as a make-shift pastry bag.  A real pastry bag would be great, too.

When the brownies are done & cooled a bit, use a paring knife & create little cavities in their centers.

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Squeeze some cream filling into each.  Fill to the top & let rest a bit.  If the cream settles – either add more cream or shove a raspberry in there like the killer on Twin Peaks used to shove a tiny letter under the fingernail of his/her victims (remember that?).

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Over low heat, melt the chocolate chips.  A double boiler is best for this but I was lazy.  I melted them a bit & then just added the heavy cream & whisked it all together.

Dip the cupcakes into the ganache & then top with another raspberry.  Voila!

These are also good to roll around on nude but that can get awkward at a birthday party.  Maybe just stick them all on a tray & serve them the traditional way.

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Vegan Buffalo Mac & Pepper Jack Cheese Cupcakes

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I woke up dizzy & light-headed & (oddly) filled with a dozen ideas for soul food or otherwise southern menu options.  I had all kinds of aspirations involving chicken-frying something & biscuits & gravy & mashed potatoes and mac & cheese.  I am really excited about the chicken-fried recipe but I only got as far as this mac & cheese idea.  I have enough of just these things to survive here for a week.  And I really shouldn’t eat mac & cheese cupcakes every meal for a week or I might develop type-2 Diabetes.

You can opt to make the cupcakes out of this recipe or just stop at the mac & cheese level.  It is a no-bake mac & cheese but I am certain 20 minutes at 375 wouldn’t hurt it.  Here it is right outta the pan – no baking at all.  If you are not baking it or making cupcakes – this mac & cheese comes together in just a little more time than it takes to boil the pasta.

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That is a little smoked paprika on there.  Pretty, no?

I used this wacky, large shell pasta for my recipe.  Regular macaroni or other small, shaped pasta would work, too.

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Vegan Buffalo Mac & Pepper Jack Cheese Cupcakes

INGREDIENTS

1 lb dry pasta – cooked

4 TBS flour

1 tsp salt

1 tsp dry mustard

1 tsp ground pepper

1 pinch cayenne pepper

4 TBS vegan butter

2 celery stalks – diced (plus more for garnish)

3 scallions – diced (plus more for garnish)

1 jalapeno – seeded & diced

3 cups non-dairy milk

1/2 cup Frank’s Red Hot Sauce

4 cups vegan pepper jack cheese (grated)

Crumbled vegan blue cheese as garnish (optional)

Wonton skins (2 per cupcake)

Paprika (as garnish)

Breadcrumbs and/or extra grated cheese to top the cupcakes (optional)

DIRECTIONS

Cook the pasta according to directions.

Heat the oven to 375.

In a bowl – whisk the dry ingredients together: flour, salt, dry mustard, pepper & cayenne.  Set aside.

In a large stock pot, melt the butter & saute the celery, jalapeno & scallions for about 2 minutes.  Add the flour mix & saute over medium heat for about 2-3 minutes.  Add the milk – 1/2 cup at a time – and stir it in until it thickens.  Then add the rest of the milk in the same fashion & in 1/2 cup increments.

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Stir in the hot sauce & the pepper jack & heat until melted & combined.

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Stir in the cooked pasta.  You can serve it at this point with blue cheese crumbles, celery & scallions as garnish – and maybe a drizzle of more Frank’s sauce – or a brightly colored paprika!

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OR –

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Spray a muffin pan with cooking spray.  Place two wonton skins in each cup.  Fill them with your mac & cheese.

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You might want to add more grated cheese or breadcrumbs here – or not.  I only added breadcrumbs to half to see how they came out.  No big difference.  Bake at 375 for about 12-15 minutes or until bubbly & browning.

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Let them rest for about a minute & then serve garnished with blue cheese crumbles, scallions and/or celery.  Maybe sprinkle some paprika on them or drizzle more Frank’s sauce.  Then get a shoe horn & force feed yourself these things like they do a pate goose.

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Vegetable Pot Pie & Cupcakes

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All Photos © Christine Elise McCarthy 2012

Well – so much for a grocery budget.  If I include the black market wine I recently bought with cash out of a van in a parking lot this week – I have already spent $585 on groceries this month. Seems insane as I’ve eaten little else than my leftover broccoli & cheese torte, leftover black beans & coconut rice, leftover pizza cupcakes, and now leftover deep dish pizza since the start of the month – and I will have MORE deep dish pizza & now pot pie & pot pie cupcakes to contend with for days stretching far into my future.  The good news is – I won’t be spending money on wine for a while but still.  OUCH!

So – yesterday I posted an Indian Spinach Curry Cupcake but I made regular vegetable pot pie cupcakes at the same time.  I also made a full-sized pot pie.  This recipe should provide you with enough tart dough & filling to make 6 cupcakes & one full-sized pot pie.  I actually had half an herbed tart dough recipe in the freezer – and made another whole batch without herbs.  So – 1.5 quantity of the recipe was enough dough for 6 spinach cupcakes, 6 pot pies & a full-sized pot pie.  This recipe HERE should be enough for the six pot pie cupcakes & the full pot pie.  There was even a little extra with which I made a braided treat.

I used canned peas because they were cheaper than the larger bag of frozen ones.  I used canned corn because – BIZARRELY – my grocer had zero fresh corn on the cob.  I recommend buying two ears & cutting the kernels off & using fresh corn here – if you can.

I used the cans of Campbell’s soup because 1) I had them and 2) they seemed less fatty (and easier & cheaper) than a fresh milk & flour or heavy cream & flour replacement.  I used one can of creamed mushroom & one of creamed celery – because that was what I had.  Two of either is fine.  You could do this in a fancier way – making your own roux or whatever but really.  Why?  Sodium, you say?  Well, yes.  Yes – you got me there.  But at least now I can blame my middle-aged bloat on Campbell’s free hand with the salt rather than my carbohydrate, cheese & black market wine loaded diet.  A girl needs a scapegoat – and right now, for me, Campbell’s fits the bill.  And my budget.  So fuck it.

As to celery root – I am kinda having an affair of sorts with those guys.  I have long said that parsley & celery get the short shrift in the culinary world – often written off as garnish or soup stock staples to be tossed once drained of their flavors.  But I love them both.  Clean & fresh – they add more than they get credit for.  And celery root has a cool, creamy, light celery aroma & a completely different texture.  It makes the greatest soup – as in a celery root bisque sort of thing.  I used it in my stuffing this past Thanksgiving – and I used it here. I recommend trying it – but it might not be available near you.  I am surprised to see just how available it is near me because I don’t ever hear anyone talking about using it but the stores wouldn’t carry it if it didn’t sell – so – there.  Mainstream stores like Pavilions carry it here – so look around for some near you.  It is that big, brown rooty-softball looking thing below.  Also – I was going to include sweet potato in this but I baked it into a mush & decided against including it.

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Vegetable Pot Pie & Cupcakes

Homemade Herbed Tart Crust Pastry

NOTE:  – this is enough for 6 cupcakes AND extra to line the bottom & top of a full-sized pot pie.

INGREDIENTS

3 cups flour

12 TBS butter (salted, if possible) – CHILLED and cubed

2 eggs

1+ TBS fresh thyme (or diced fresh sage or fresh parsley or fresh oregano) OPTIONAL

water

1/4 tsp salt

DIRECTIONS

Mix the salt & flour together in your food processor (or in a bowl – as this dough could be made by hand – just not by me).

Pulse in the butter until it is incorporated into the dough.  Pulse in the fresh herbs.  Pulse in the two eggs.  Add water 1 TBS at a time until small lumps of dough form.

Divide the dough in half.  Roll the dough out on a floured surface.  Roll out half for the cupcakes.  I used a small bowl to cut out 12 circular disks.  I made them all the larger size required to line the bottoms of my cupcake pan.  I had to ball up the extra bits & roll it out again to get my 12 disks.  

I divided the remaining dough in two.  I rolled them out flat, lined the bottom of my pie dish & left the other (the topper) flat on a plate.

Spray your cupcake tin with cooking spray and line each cup with pastry.

Refrigerate your pastry-lined cupcake pan, the pie dish & the topper for at least 30 minutes.

(the dough below is sans herbs)

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Vegetable Pot Pie & Cupcakes

INGREDIENTS

Tart dough (recipe above)

4 TBS butter

1 medium onion – diced

1/2 celery root – peeled & diced (optional but DELICIOUS!)

2 carrots – diced

2 celery stalks – diced

1 baked potato (or boiled) – diced

handful of chopped parsley

2 TBS Fresh Thyme – chopped

1/2 tsp dry thyme

1/2 tsp oregano

8.5 oz canned corn (or half a 15 oz can) – OR – the kernels cut from two ears of fresh corn

8.5 oz canned peas (or half a 15 oz can)

1   10 3/4 oz can Cream of Celery soup

1   10 3/4 oz can Cream of Mushroom soup

up to 1 cup milk (optional)

1 egg – whisked – for the crust wash (optional)

Melt the butter in a large saute pan.  Add the diced onion, carrots, celery root, celery stalks & saute for about ten minutes or until the harder veggies are tender.  Add the potato, corn, peas, parsley, fresh thyme, dry thyme, oregano, both soups and S&P to taste.  CAREFULLY fold these ingredients together being careful not to mush up the soft potato.  If you like the contents of your pot pies to be wetter & creamier – add some milk to thin up the veggies to your taste.  Set aside.

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Get the cupcake tin out of the fridge & fill each cup with the veggie mix.   Top with the cupcake tops & pinch the rims closed with your fingers. VENT with a fork or knife.

 The images below include 6 spinach curry cupcakes.  I added the soup directly atop each cupcake with the veggie mix but I now recommend that the soup & liquid (milk – if using) be added in the saute pan – as it blends better.

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For the full-sized pie, fill it with the remaining veggie mix.   Top with the crust & trim, seal & flute the edge.  Brush all your pastries with egg wash (if using).  VENT each pie with a fork or the tip of a knife.

Brush all your pastry with egg wash (if using).

Like my little black bird pie vent???  I do!

You will see below that I began to doubt the moisture level of this pie so I drizzled heavy cream on top.  You will also see in the end result that the cream pretty much stayed where it landed – offering no moisture to the veggies below – so do not make this calorie adding & useless step.

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There is the drizzled heavy cream.  Blow that off.  Add any moisture you want to add (like some milk) to the veggie blend in the pan & stir it up before putting the mix into the pastry.  Trim & flute your edges.

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I washed the crust of just the full-sized pie with a watered down heavy cream because I was too cheap to waste an egg.  The cupcakes went in dry.  Anyway – either use a Goddamn egg or use nothing.  Sometimes I am really an ass.  Black market wine by the case?  OF COURSE!  One egg to make my blog a success?  Uhm…..nah.

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Bake the cupcakes 20-25 minutes – or until their crusts look nicely golden.

Bake the full pot pie 25-35 minutes – or until golden – checking frequently to be sure you do not burn the crust.

Let the cupcakes & pot pie sit for ten minutes before serving.

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Note the heavy cream just under the crust in the sliced image.  It trickled down a little – but not like I’d hoped.  (Insert scathing political joke about the Republican “trickle down” theory of economics.)

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Not wanting to waste anything – I used the extra dough & braided & baked it.  It was yummy!

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Indian Spinach & Garbanzo Curry (Chana Saag) Pot Pie Cupcakes in Homemade Herbed Tart Crust

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All Photos © Christine Elise McCarthy 2012

I don’t have a lot to say about this except for the fact that it takes a few steps, each step is very simple & these are wonderfully delicious.  I am going to post a more traditional pot pie recipe next – but these are really a winner!  I also hope you will make the tart dough yourself rather than buying some.  It takes 5 minutes, makes a huge difference & will make you very proud.

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PRINT THIS RECIPE

Indian Spinach & Garbanzo Curry (Chana Saag) Pot Pie Cupcakes in Homemade Herbed Tart Crust

Homemade Herbed Tart Crust Pastry

enough for 12 cupcakes AND extra to top a full-sized pot pie

INGREDIENTS

3 cups flour

12 TBS butter (salted, if possible) – CHILLED and cubed

2 eggs

1+ TBS fresh thyme (or diced fresh sage or fresh parsley or fresh oregano) OPTIONAL

water

1/4 tsp salt

DIRECTIONS

Mix the salt & flour together in your food processor (or in a bowl – as this dough could be made by hand – just not by me).

Pulse in the butter until it is incorporated into the dough.  Pulse in the fresh herbs.  Pulse in the two eggs.  Add water 1 TBS at a time until small lumps of dough form.

Roll the dough out on a floured surface.  I used a small bowl to cut out 24 circular disks.  I made them all the larger size required to line the bottoms of my cupcake pan.

Spray your cupcake tin with cooking spray and line each cup with pastry.

Refrigerate your pastry-lined tart pan for at least 30 minutes.

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Indian Spinach & Garbanzo Curry Pot Pie Cupcakes

INGREDIENTS

13.4 oz Garbanzo Beans

4 packed cups (or more) chopped fresh spinach

3 TBS olive oil

1 medium onion – pureed in a food processor (or chopped VERY fine)

2 inch cube fresh ginger – pureed in a food processor (or chopped VERY fine)

3 cloves garlic – pureed in a food processor (or chopped VERY fine)

1 tsp cumin

1 TBS curry powder

1 TBS tomato paste or puree

1/2 cup of half & half (or whipping cream)

2 tsp ground coriander

S&P to taste

DIRECTIONS

PREHEAT OVEN TO 400 DEGREES.

Puree the onions, garlic & ginger in a food processor or chop them VERY fine.

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Heat the oil in a large saute pan & heat the cumin & curry powder.  Add the onion-garlic-ginger & fry.

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Add spinach, garbanzo beans, tomato sauce/paste, coriander and S&P.  Mix well.  Add the half & half (or whipping cream).  Stir & heat over medium heat for about ten minutes until the spinach is very wilted.  You shouldn’t need it – but add a small quantity of water if it gets too dry.  Remove from heat.

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Take your chilled cupcake tin lined with the chilled tart dough out of the fridge.  Fill each tin with the curried spinach mix being sure to spoon extra curry sauce gravy into each cupcake.  Top with the remaining tart dough disks & pinch to seal the edges.  Pierce with a fork or the tip of a sharp knife.

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Bake at 400 degrees for about 20-25 minutes or until pastry is a lovely golden brown.  These should life out of the pan very easily & can be served immediately.  They reheat at the same temperature in about 5-10 minutes.

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