recipe · 0 min · serves 4

Mini chilli beef pies

Ingredients

• 450g shortcrust pastry
• 1 tbsp vegetable oil
• 1 onion_unit onion
• 2 tsp chili powder
• 2 tsp ground cumin
• 250g beef
• 85g tomato paste
• 150ml beef stock
• 1 pinch ground cinnamon
• 200g kidney beans
• 1 potato_unit potato
• 3 tbsp sour cream
• 2 tbsp chives

Method

1. step 1
2. To make chilli, heat oil in a pan and fry onion for 5 mins until soft. Add spices; fry for 1 min. Stir in beef and cook for a few mins. Add tomato purée, stock and cinnamon. Give it a stir, bring to the boil, then simmer for 15-20 mins until very little liquid is left. Add beans 5 mins before the end of cooking. Check seasoning and cool.
3. step 2
4. Heat oven to 200C/fan 180C/gas 6. Using a 7cm pastry cutter, stamp out 12 circles from the pastry. Use to line a 12-hole mini muffin tray, prick the base of the pastry with a fork, and bake for 10 mins. Remove from oven and cool on a wire tray. Repeat with remaining pastry.
5. step 3
6. Meanwhile, cook the potato in boiling water until tender. Drain, mash with soured cream and seasoning, then stir through chives. Spoon 1-2 tsp of chilli mix into the pastry cases and top with a tsp of mash. Ruffle mash with a fork; return to the oven for 15 mins or until golden.