Sourdough Mini Appetizer Cups
How to Make Sourdough Mini Appetizer Cups
- You need a mini-muffin pan (24 muffins) and a wooden dowel or other tool to form the raw dough into cups, and butter flavored Pam.
Spray each muffin well with a quick blast of non-stick spray. If your muffin tin is non-stick, get a paper towel and wipe some of the excess out of the pan. (Keep the paper towel to use for greasing the pan for the next batch)
- Bake cups for 6 minutes. Remove from oven and with your dowel, dip into flour and firmly press the semi-cooked dough into shape to make nice beautiful bread cups. Bake again for 4 minutes, remove from oven and let cool. If any of the dough has started rising inside the cup, flour the dowel and press the cup back into shape.
- At this point the cups can be put into a large zip-lock bag and frozen until ready to use. I usually make 2 or 3 tubes of bread cups at a time. They don't last long and it's easier to make a bunch at one time. These are SO MUCH better than those store-bought expensive Filo cups!
- When ready to use, fill cups with your favorite filling: crawfish pie mixture, crabmeat casserole, corn bacon and cheese, etc. Keep in mind that these are a 2-bite appetizer so make sure that you make your filling thick enough that it won't spill out after the first bite. Bread crumbs are great for thickening up fillings.