Mini Chilli Beef Pies
Bite-sized spiced beef and bean pies crowned with creamy chive-topped mash.
Ingredients
450g ready-rolled shortcrust pastry sheet375g
1 tbsp sunflower oil1L
1 small brown onion, diced3 pack
2 tsp hot chilli powder40g
2 tsp ground cumin40g
250g lean beef mince250g
85g tomato purée200g
150ml beef stock8 cubes
Pinch of ground cinnamon40g
200g tinned kidney beans, drained and rinsed400g
1 large baking potato, peeled and cubed4 pack
3 tbsp soured cream150ml
2 tbsp chopped fresh chives25g
Method
- 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.
- 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.
- 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.
Cost to cook
12
serves 12 ·
Mostly estimated prices. Full-pack shop cost · about £8.84 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£13.17 est. · serves 12