Mini chilli beef pies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 24
Skip to ingredients
- 450g pack ready-rolled shortcrust pastry
For the quick chilli
- 1 tbsp sunflower oil
- 1 small onionchopped
- 2 tsp hot chilli powder
- 2 tsp ground cumin
- 250g pack minced beef
- 85g tomato purée
- 150ml beef stock
- large pinch ground cinnamon
- 200g kidney beandrained and rinsed
For the mash
- 1 large potato(about 250g/9oz), peeled and cut into chunks
- 3 tbsp soured cream
- 2 tbsp chopped chive
Nutrition: per serving
- kcal137
- fat8g
- saturates3g
- carbs13g
- sugars1g
- fibre1g
- protein4g
- salt0.33glow
Method
step 1
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.
step 2
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.
step 3
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.
