Cupcake tortillas

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I was facing a dilemma: Should I make the tortilla and fill it with peas and fluffy goat's cheese, or with piquant pepperoni and roasted peppers?

I know. In light of other (far more) pressing global concerns, my lunch is rather insignificant. But nevertheless it was a conundrum I was facing this week. Then the answer struck me - the cupcake trend may be over, but I could use their colourful silicone cases to make miniature tortillas with both fillings, no compromise required. Yes, I could have my cake and eat it (excuse the pun, I couldn't resist).  

These'd be ideal at a party, several varieties stacked high on a cake stand. Finger food that's pretty and a little bit different - and they'd also work a treat as a lunchbox snack. 

The filling ideas are vast, so if you don't like the two I made simply substitute those ingredients for others you prefer, ideas could include:

• Crisp chorizo and Manchego cheese
• Sun-dried tomato and fresh basil 
• Gorgonzola and walnut  
• Good old ham and cheese
• Prawn and fresh chili 

For 12 cupcake tortillas:

10 eggs

100g cheddar cheese

6 rounds of goat's cheese cut off a log 

A handful of frozen peas

4 of the small orange fresh peppers, or one large red/orange pepper

Olive oil 

Sea salt and black pepper

6 slices of pepperoni - I chose a pepperoni that's rounds would fit inside the case. If you get one that's larger simply slice it up into strands

2 heaped tablespoons creme fraiche (full fat or reduced) 

12 silicone bake cases

Method:

- Preheat your oven to 180 degrees

- Lightly oil the pepper or peppers and pop into the oven for 30 minutes, you're looking for them to start to colour and really soften, not turn black 

- When it's done, take it out of the oven and leave to cool, leaving the oven on 

- Lightly oil the silicone cases with olive oil (the silicone should make them easy to come out but I've not always found this to be the case, the oil helps the process along a bit)

- Lay the oiled cases out onto a baking sheet

- In a jug (easiest for the pouring) mix the eggs and creme fraiche together with a fork until combined, then add a generous scrunch of salt and lots of black pepper 

- Using your fingers remove the stalk end of the pepper and its seeds from inside. Then tear it into strips roughly

- Now to start filling the cases...

- A handful of peas in six of the cases then a round of goat's cheese in each, and some of the roasted peppers in the other six cases and a pinch of the cheddar cheese. Fill the cases half way up with the egg mixture, then add more peas to the pea tortillas, and the pepperoni slices topped with more roasted peppers to the others. Then finish them by pouring the egg mixture into the cases again, filling them up to the top. Drop a few little olive oil dots onto the top of the cases and pop into the oven for around 20-30 minutes.

- You'll know when they're done because when you give the tray a little shake there'll be no wobble in the centre. 

- Remove from the oven and leave for 10 minutes in their cases, before turning them out onto a cooling rack. Piling onto a cake stand before eating is optional but cute.