Name: Mini chilli beef pies
Cook time: 1 h
Total time: 1 h 25 min
Yield: 24
Cuisine: British
Ingredients: 450g pack ready-rolled shortcrust pastry; 1 tbsp sunflower oil; 1 small onion chopped; 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 bean drained and rinsed; 1 large potato (about 250g/9oz), peeled and cut into chunks; 3 tbsp soured cream; 2 tbsp chopped chive

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Mini chilli beef pies

Mini chilli beef pies

Cathryn Evans

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Easy

Prep: 25 mins

Cook: 1 hr

A star rating of 4 out of 5.11 ratingsRate

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Perfect party nibbles to impress your guests with

Easily doubled

Freezable

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Ingredients

Nutrition

Units:

MetricUS

450g pack ready-rolled shortcrust pastry

For the quick chilli

1 tbsp sunflower oil
1 small onion

chopped
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 bean

drained and rinsed

For the mash

1 large potato

(about 250g/9oz), peeled and cut into chunks
3 tbsp soured cream
2 tbsp chopped chive

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Nutrition: per serving

kcal137
fat8g
saturates3g
carbs13g
sugars1g
fibre1g
protein4g
salt0.33g

low

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.

RECIPE TIPS

FREEZE AHEAD

Assemble the pies and leave to cool. Put in an airtight container or on a baking sheet, wrap with a double layer of cling film, then freeze for up to 1 month. Cook from frozen at 180C/fan 160C/gas 4 for 20 mins, finishing them off under the grill until the mash is golden.

Recipe from Good Food magazine, January 2007

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A star rating of 4 out of 5.11 ratings

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