Close
Tweet
Ingredients
| pastry sheets (short crust): 2 (already rolled) |
FOR THE QUICK CHILLI
| sunflower oil: 1 Tbl |
| onions (chopped): 2 Tbl |
| chili powder: 2 tsp |
| ground cumin: 2 tsp |
| ground beef: 250 g |
| canned tomato puree: 85 g |
| soup - beef broth: 1/2 cup |
| ground cinnamon: 1/4 tsp |
| kidney beans: 200 g |
FOR THE MASH
| white potatoes: 250 g (peeled and cut into chunks) |
| sour cream: 3 Tbl |
| chives (chopped): 2 Tbl |
Mini chilli beef pies
Credit: www.bbcgoodfood.com
User rating:
-
Prep Time
25 min -
Cook Time
60 min -
Servings
24 serving(s)
Tags
- 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.