Please don’t go by this recipe name, it truly is nothing like it. With addictive flavors, crisp textured biscuit base, and perfectly cooked mince, you surely would love to eat it for snack every day.
I loved the non-messy kind of appeal of this dish and it certainly is one no fuss version of the mince pie that we all are in love with!
Lightly grease a muffin tray with vegetable oil and set aside. Prepare the biscuit dough in a large bowl, add the flour, baking powder, salt, and softened salted butter. Mix everything with the tip of your fingers very gently until it becomes grainy ad crumb like in texture.
Pour in the milk and knead the flour mix in to a soft dough. Cover the dough and let it sit for some time. Meanwhile, sauté the minced mutton with canola oil in a non stick pan until it is brown in color and all the water evaporates, while stirring intermittently.
Transfer the cooked mutton mince in another bowl. Add chopped potato, onion, green chili, garlic, oregano seasoning, and mix everything until well combined. Preheat the oven to 400 degrees F.
Lightly dust a clean rolling surface with flour and roll the biscuit dough to about ½ inch thickness. Cut out large circles of the rolled dough and place it in the greased muffin tray to form the base of uglies.
Fill the biscuit dough shell with the minced mutton mixture and evenly top all the uglies with cheddar cheese. Bake uglies at 400 degrees F for 15 minutes or until it turns golden brown. Serve hot uglies and enjoy!
Do not over knead the biscuit dough. Cut out the dough circles large enough to cover one muffin shell. Maintain the baking temperature and you might need to keep a watch on the uglies in the final minutes of baking.
Nutritional information (per serving): 213 Calories, 13.7g Total fat (6.1g Saturated fat, 0.7g Polyunsaturated fat, 3.2g Monounsaturated fat), 26.6mg Cholesterol, 317.2mg Sodium, 210.1mg Potassium, 15.8g Total carbohydrates (1.3g Dietary fiber, 2.1g Sugars), 3.8g Protein