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Prep:25 mins
Cook:1 hrs
- Serves 24
- Easy
Nutrition per serving
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kcal 137
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fat 8g
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saturates 3g
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carbs 13g
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sugars 1g
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fibre 1g
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protein 4g
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salt 0.33g
Ingredients
- 450g pack ready-rolled shortcrust pastry
- 1 tbsp sunflower oil
- 1 small onion, chopped
- 2 tsp hot chilli powder
- 2 tsp ground cumin
- 250g pack minced beef
- 85g tomato purée
- 150ml beef stock
- large pinch ground cinnamon
- 200g kidney beans, drained and rinsed
- 1 large potato (about 250g/9oz), peeled and cut into chunks
- 3 tbsp soured cream
- 2 tbsp chopped chives
Tip
Freeze aheadAssemble the pies and leave to cool. Put in an airtight container or on a baking sheet, wrap with a double layer of cling film, then freeze for up to 1 month. Cook from frozen at 180C/fan 160C/gas 4 for 20 mins, finishing them off under the grill until the mash is golden.
Method
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.
