Mini chilli beef pies

Name: Mini chilli beef pies
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6 servings
Ingredients: 450 g Ready rolled shortcrust pastry; 1 tablespoon Sunflower Oil; 1 small Onion; 2 tsp Hot Chilli Powder; 2 tsp Ground Cumin; 250 g Minced Beef; 85 g Tomato Puree; 150 ml Beef Stock; 1 Pinch Ground Cinnamon; 200 g Kidney Beans; 1 large Potatoes; 3 tablespoons Sour Cream; 2 tablespoons Chopped Chive

65 min · Serves 6 · By TheMealDB Import

Australian
Beef
Dinner
Dessert
Comfort Food

Australian, Beef

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

450 gReady rolled shortcrust pastry
1 tablespoonSunflower Oil
1 smallOnion
2 tspHot Chilli Powder
2 tspGround Cumin
250 gMinced Beef
85 gTomato Puree
150 mlBeef Stock
1 PinchGround Cinnamon
200 gKidney Beans
1 largePotatoes
3 tablespoonsSour Cream
2 tablespoonsChopped Chive

Method

Prep 25 min · Cook 40 min

1To 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.
2Heat 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.
3Meanwhile, 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.