Mini chilli beef pies

Name: Mini chilli beef pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 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

Non-Veg📍Australian🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Beef

Ingredients for Mini chilli beef pies

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Ready rolled shortcrust pastry

450g

Sunflower Oil

1 tablespoon

Onion

1 small

Hot Chilli Powder

2 tsp

Ground Cumin

2 tsp

Minced Beef

250g

Tomato Puree

85g

Beef Stock

150ml

Ground Cinnamon

Pinch

Kidney Beans

200g

Potatoes

1 large

Sour Cream

3 tablespoons

Chopped Chive

2 tablespoons

step 1

Step-by-Step Instructions

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.