Mini chilli beef pies — little shortcrust cases filled with spiced beef and kidney bean chilli, topped with mustardy mashed potato and baked golden. Fun party food.
- 450g Ready Rolled Shortcrust Pastry
- 1 tablespoon Sunflower Oil
- 1 small Onion
- 2 tsp Hot Chilli Powder
- 2 tsp Ground Cumin
- 250g Minced Beef
- 85g Tomato Puree
- 150ml Beef Stock
- Pinch Ground Cinnamon
- 200g Kidney Beans
- 1 large Potatoes
- 3 tablespoons Sour Cream
- 2 tablespoons Chopped Chive
Video
Preparation
- To make the chilli, heat the oil in a pan and fry the onion for 5 minutes until soft. Add the spices and fry for 1 minute. Stir in the beef and cook for a few minutes, then add the tomato purée, stock and cinnamon. Stir, bring to the boil, then simmer for 15–20 minutes until very little liquid is left, adding the beans 5 minutes before the end. Check the seasoning and leave to cool.
- Heat the oven to 200C/fan 180C/gas 6. Using a 7cm cutter, stamp 12 circles from the pastry and use to line a 12-hole mini muffin tray. Prick the bases with a fork and bake for 10 minutes, then cool on a wire tray. Repeat with the remaining pastry.
- Meanwhile, cook the potato in boiling water until tender, then drain and mash with the soured cream and seasoning, stirring through the chives. Spoon 1–2 tsp of chilli into each pastry case and top with a teaspoon of mash. Ruffle the mash with a fork and return to the oven for 15 minutes, or until golden.
