If you don’t own steel cones (called horn molds) like these, then you’ve probably seen them around…or maybe you’ve had and seen cone-shaped delicious treats! In any case, I suggest you invest in some horn mold…about 12 of them!!! ;)))

You can find the Fox Run Cream Horn Molds, Set of Sixhere on Amazon!

…here’s how they, and this dish, were introduced into my family…

Some 50 years ago in Istanbul…there lived a very talented, very creative and innovative woman, housewife, cook, mother, wife…this woman was known for the amazingly tasty concoctions she introduced and prepared…as they say in Turkey, 10 talents on 10 fingers…

One day, this woman has an idea…something she wants to make..but she needs some kind of equipment…

She pays a visit to the tinsmith and she gives him a detailed description of what she needs…horn molds as they are called today.

The tinsmith makes them…




this talented woman…


wraps ground beef around them…


fries them…


and fills them with peas and mashed potatoes…


And some 50 years later, the granddaughter of this woman upon hearing this story from her mother, recreates the Meat Cones with Mashed Potatoes and Peas..

That amazing Circassian/Turkish woman was my grandmother…Mufide Ergin…(may God rest her soul)..

and while making these, I thought of her…and prayed for her..and missed her greatly…

Now I don’t know where my grandmother came up with the idea to make these, or to even go to a tinsmith and give him exact instructions on what she wanted, but knowing her, I would say she envisioned it. After-all, in the early 1960s television was not a wide-spread thing, and the Internet didn’t exist…

However, after my mom got married and went to England in the early 1970s, she said she saw horn-molds being sold and she bought some. She wrapped them in short-crust pastry, or some sort of pastry-like cookie dough, and she filled them with pastry cream…..but let’s leave that for another post…:)))




Lay a large piece of cling film on you work area. Place a handful of the ground beef mixture in the center of the cling film.


Flatten the meat by continuously pressing down and patting it with your hands until it becomes the required size.


When you put the mold on top of the flattened meat, it should look like you can wrap the whole thing. Don’t worry if the meat is too much; you can always remove the excess meat.


Using the cling film to assist you my lifting it from one side and gently folding it over to other, wrap the mold with the meat mixture


Gently unfold the cling film. You need to now start working on securing the meat with your hands.


Turn the cones upside-down on the palm of your hand and smoothen the meat while pinching off any excess meat.


Repeat the same for the remaining horn molds and leave them on a clean service until the oil is ready.


Pour vegetable oil into a large shallow saucepan. The oil should be enough to cover half of the cones. Heat the oil on medium/high heat and fry the meat cones. Turn them using a fork or tong until the cones are brown all over.


Remove them from the oil. The horn molds will come out easily. Some may even come off as you are frying the cones. Place them on a paper towel covered large plate or baking sheet.


Mash the potatoes until smooth and add the milk, salt, pepper and butter.


Place the cones upright in a container that can easily support them. This will assist in piping the mashed potato.


Pipe a tiny bit of mashed potato inside each cone


Add little bit of peas into the cones, on top of the mashed potato you piped in the previous step.


Finally, pipe a mashed potato swirl on top of the peas. Decorate with one pea in the center.

For these swirls, I used Wilton 1M Star





Meat Cones with Mashed Potatoes and Peas
Recipe type: Dinner
Cuisine: Turkish
Serves: 10
Meat cones filled with green peas and mashed potatoes!!
For the meat cones
  • 2 slices of leftover bread
  • ¼ cup water
  • 500 grams ground beef
  • 1 medium sized onion, finely chopped
  • 2 garlic cloves, crushed
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon thyme, ground or finely chopped
  • 3 cups vegetable oil for frying
For the mashed potatoes
  • 2 medium sized potatoes, washed and peeled
  • ¼ teaspoon salt
  • 1 liter hot water
  • 1 tablespoon butter
  • ¼ cup milk
  • ¼ teaspoon salt
  • pinch of white or black pepper
For the green peas
  • 1 pack (400 grams) frozen peas, thawed
  • ¼ teaspoon salt
  • ½ liter of water
  • 1 tablespoon butter
  • ¼ teaspoon salt
  • a pinch of black pepper
Prepare the ground beef mixture
  1. In a small bowl, soak the 2 slices of bread in the ¼ cup water
  2. In a medium sized bowl, combine the ground beef, onions, garlic, olive oil, salt, black pepper, red pepper flakes, and, thyme.
  3. Squeeze the water from the 2 slices of bread and crumble over the ground beef.
  4. Knead the meat mixture until all the ingredients have combined well. You will probably have to do this part by hand. If you're not comfortable with getting your hands dirty, you can use disposable gloves.
  5. Cover the meat mixture and let rest for about half an hour. Meanwhile, you can start preparing the potatoes.
Shaping and frying the cones
  1. Lay a large piece of cling film on your cutting board or on your work area.
  2. Place a handful of the meat-mixture onto the center of the cling film. Flatten the meat by pressing and patting gently with your hands. (The size of the patty depends on the size of the horn molds you're using. A 4½ inch circle was perfect for my molds. When you put the mold on top of the meat patty, the size of the patty should be slightly larger than the length of the longest edge of the horn mold).
  3. Place the horn mold in the center of the meat patty. By folding the cling film from one side to the other, wrap the mold with the meat. Unfold the cling film and start smoothening the meat with your hands.
  4. Turn the cone upside down in the palm of your hand and press with your hands to smoothen while pinching any excess meat off.
  5. When satisfied, set aside and repeat the same with the rest of the ground beef.
  6. Line a tray with paper towel.
  7. Add the oil in a large shallow pot and place over medium/high heat. After about 4 – 5 minutes, start checking the oil if it’s ready every few minutes. You can do this by dipping the end of a cone into the oil. If the oil starts bubbling, it’s ready.
  8. Put the cones (with the horn mold) carefully into the hot oil and fry on all sides rotating with a tong or fork until brown. This will take just a few minutes.
  9. Remove from oil and set on the tray lined with paper towel.
Prepare the Mashed Potatoes
  1. Slice the potatoes into ¼ inch circular discs and put in a medium sized pot. Add about 1 liter of hot water, or enough water to cover all the potatoes. Add ¼ teaspoon salt.
  2. Place the pot over medium/high heat. Bring to boil then reduce heat and simmer for about 30 minutes or until potatoes are softened.You can check with a fork or sharp knife.
  3. Drain the water and return the potatoes back to the pot. Mash the potatoes (while still hot) using a potato masher.
  4. Add butter, milk, and, seasoning and beat with a wooden spoon until all the ingredients are fully incorporated and the consistency is smooth.
  5. Cool completely before piping on top of meat; occasionally, beat the potatoes with a wooden spoon to speed up the cooling process.
  6. Set aside until needed.
Prepare the Peas
  1. In a medium sized saucepan, add the peas, salt and water.
  2. Place the saucepan on medium/high heat and bring to a boil. Reduce heat to low and let simmer for about 15 - 30 minutes (the time it takes for the peas to cook may depend on the type of peas you use. When I used New Zealand peas, they did't take too long. 15 minutes were enough. When I used Egyptian peas, they took a bit longer. You can test the peas for doneness. Carefully, using a spoon, take a few peas out of the simmering water and with a fork or knife cut into them to see if they have softened.)
  3. Once the peas have cooked, drain the water.
  4. In a frying pan, melt the butter. Add the peas, salt and pepper and sauté for about 3 - 4 minutes. Remove from heat and set aside.
Assembling the Meat Cones
  1. Put a large open star decorating tip into a piping bag. (I used Wilton's 1M tip).
  2. Using a spatula, fill half the bag with the cooled mashed potatoes.
  3. Put the meat cones upright into a large container with high sides. The objective is to fit enough cones to hold them upright. Alternatively, you can do this one by one by putting a cone into water glass or mug.
  4. Pipe a tiny bit of mashed potato onto the bottom of the cone.
  5. Top with one tablespoon (more or less depending on need) of peas.
  6. Pipe a swirl of mashed potato on top of the peas.
  7. Decorate with one pea on the center. Repeat with all the cones.
  8. Place the remaining peas onto a serving dish. Place the cones on top of the peas and serve.



(In memory of my grandmother, Mufide Ergin) 








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