Pork and Cheese Appetisers

    35 minutes

    Topped with a dollop of sour cream and a sprinkling of spring onions, these lovely entrées will be the first to disappear! Impressive, yet easy to make!

    120 people made this

    Serves: 24 

    • 450g pork mince
    • 1 cup grated cheddar cheese
    • 1 cup salsa
    • 24 wonton wrappers
    • 340g sour cream
    • 1 bunch spring onions, chopped

    Preparation:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C. Lightly grease a miniature muffin pan.
    2. Place pork mince in a large, deep frypan. Cook over medium high heat until evenly brown. Drain and remove from heat.
    3. Stir cheese into the warm mince to melt. Stir in salsa.
    4. Gently press wonton wrappers into the prepared miniature muffin pan so that the edges are extending. Place a heaping tablespoon of the sausage mixture into each wonton wrapper.
    5. Bake 10 minutes in the preheated oven, or until wonton edges begin to brown.
    6. Transfer baked filled wontons to a serving platter. Dollop each with approximately 1 tablespoon sour cream. Sprinkle with spring onions.

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    Reviews in English (111)


    A friend of mine would not share this recipe -- so glad you posted this here. These are easy, tasty and typically the first appetizer to be eaten. Bake the Wonton wrappers first, then fill with the sausage mixture and reheat. This will prevent the wrappers from being soggy.  -  02 May 2003  (Review from Allrecipes USA and Canada)


    Excellent - delicious, different and a real "statement piece" on your appetizer table. Best yet, no rocket science involved to make them - no pointers needed, no changes. So easy you could almost do this with one arm tied behind your back. One suggestion - once these are baked remove them from the muffin tin, place them on a cookie sheet and put them back in the oven to crisp up the bottoms.  -  23 Jan 2011  (Review from Allrecipes USA and Canada)


    I first made these in 2003 and they've been a staple for my appetizer parties ever since. I use a combination of sweet and hot sausage, which, because it can be hard to break up during cooking, after draining I put in the food processor for a couple pulses. That way it has nice, even texture. I also use a combination of pineapple salsa and sweet hot pepper & onion relish, both of which gave it a hint of sweetness and zing. Between the hot sausage and the relish, it has a real bite. The sour cream cuts that, though. I always use a pastry bag to apply the sour cream; makes it neat, quick and easy. A make-ahead tip is to pre-bake the wonton skins, using a small wooden pastry dowel to press them GENTLY into the tin, sprayed with Pam. Spray the skins lightly prior to baking, and watch them in the oven; they can burn quickly. I then use a small scoop to fill the cups with the sausage mixture that I warmed up separately. This way you can make both days ahead (store the cooled cups in a resealable bag), then assemble just prior to plating. The thing I love about these is the texture...crunchy (from skins above the muffin rim) and chewy (part encasing the sausage).  -  27 Jan 2003  (Review from Allrecipes USA and Canada)