Ingredients
8 ounces mince
2 cloves of garlic, chopped
1 small green peppers, finely chopped
1 small yellow onion, finely chopped
2 tablespoons tomato paste
1 cup of ketchup
2 tablespoons Worcestersauce
1 tablespoon of light brown sugar
1 teaspoon chilli powder
1/2 teaspoon dry mustard
1/2 teaspoon smoked peppers, plus more for sprinkling
Nonstick cooking spray, for coating the mini muffin tin
Two 16.3-ounce tubes of chilled buttermilk biscuit
1 large egg, lightly beaten
Directions
Special equipment: a 24 cup mini muffin can
Put the mince into a large non-stick pan over medium heat. Boil the beef, stir to break it into the smallest pieces until tanned and dry, 3 to 4 minutes. Add garlic, pepper and onion and boil, stir until soft, about 4 minutes. Add the tomato paste and boil, stir for 1 minute. Add the ketchup, Worcestershire sauce, sugar, chilli powder, dry mustard, peppers and 1/2 cup of water and boil, stir until the sauce is slightly reduced, about 3 minutes. Allow to cool to room temperature.
Coat a 24-cup mini muffin tin with non-stick spray. Spoon 1 to 1 1/2 tablespoons of sloppy Joe filling in each of the muffin cups. Freeze until the filling is firm, at least 1 hour.
Preheat the oven to 375 degrees F. Working with a tube of biscuits at a time (so they remain cold), open and disconnect the biscuits. (You only need 12 of the cookies for this recipe, reserve all remaining rounds for another use.) With your fingers you have gently divided horizontally, so you have 2 thinner dough rounds. Press each thin round slightly into a 3 1/2-inch wide circle, concentrating on the edge, making it thinner than the middle. Place a frozen puck of sloppy Joe meat filling in the middle of each thin round and then fold the edges of the dough over the filling, pinch the dough together to cover completely. (If the meat begins to thaw too much, eat it together with the dough for 15 minutes and then wrap it further.) Repeat with the rest of the frozen meat filling and 11 more cookies.
Transfer the filled round seam side down to a parchment-drawn baking sheet. Brush the beaten egg and sprinkle with a pinch of pepper. Bake until golden brown on the outside and the meat inside is heated by, about 20 minutes.
