BeefAustralian
Mini chilli beef pies
Ingredients
- 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
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.