Step 1 of 6
Mini Chilli Beef Pies
Heat the oil in a pan and fry the onion for 5 minutes until soft. Add the chilli powder and cumin; fry for 1 minute.
Step 2
Add the ground beef and cook for a few minutes, breaking it up. Stir in the tomato purée, beef stock and cinnamon. Bring to a boil, then simmer for 15–20 minutes until almost all liquid has evaporated. Add the kidney beans for the last 5 minutes. Season and cool.
Step 3
Preheat the oven to 200°C / 180°C fan / gas 6. Using a 7cm round cutter, stamp 12 circles from the pastry. Press each into a hole of a 12-hole mini muffin tray, pricking the bases with a fork. Blind bake for 10 minutes. Cool on a rack.
Step 4
Boil the potato until tender. Drain, mash with the soured cream, season well and stir through the chives.
Step 5
Spoon 1–2 tsp of chilli filling into each pastry case. Top with a teaspoon of the herbed mash and ruffle the surface with a fork.
Step 6
Return to the oven for 15 minutes until the mash tops are lightly golden. Serve warm.
