Savory Stuffing Bites - cooking recipe

Ingredients

14 tbsp butter
1 None onion, peeled and finely diced
4 cloves garlic, peeled and finely chopped
1/3 cup pine nuts
1/2 cup finely grated Parmesan
1 bunch parsley, finely chopped
12 oz sliced white bread, finely diced (about 10 cups)
2 None eggs, beaten
24 slices bresaola
24 slices pancetta

Preparation

Preheat oven to 350\u00b0F. Thickly grease two 24-cup mini muffin pans. Heat the butter in a saucepan, and cook onions, garlic, and pine nuts over low heat for 5 mins. Remove from the stove and leave to cool.
Mix bread, eggs, Parmesan, and parsley in a large bowl. Add pine nut mixture and incorporate using your hands. Season, and leave to rest for 15 mins.
Fit slices of pancetta into the cups of one pan and slices of bresaola into the cups of the other. Press the slices down firmly to fit. Spoon filling into cups. Bake for 20 mins, one tray at a time. Remove from the oven, leave to cool, then use a knife to gently loosen muffins.