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Mini chilli beef pies

Ingredients:

Ready rolled shortcrust pastry

450 Grams

Sunflower Oil

1 Tablespoons

Onion

Hot Chilli Powder

2 Teaspoons

Ground Cumin

2 Teaspoons

Minced Beef

250 Grams

Tomato Puree

85 Grams

Beef Stock

150 Milliliters

Ground Cinnamon

Kidney Beans

200 Grams

Potatoes

Sour Cream

3 Tablespoons

Chopped Chive

2 Tablespoons

Preparation mode:

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.