Mini chilli beef pies

Name: Mini chilli beef pies
Prep time: 55 min
Total time: 55 min
Cuisine: Australian
Ingredients: 450g Ready rolled shortcrust pastry; 1 tablespoon Sunflower Oil; 1 small Onion; 2 tsp Hot Chilli Powder; 2 tsp Ground Cumin; 250g Minced Beef; 85g Tomato Puree; 150ml Beef Stock; Pinch Ground Cinnamon; 200g Kidney Beans; 1 large Potatoes; 3 tablespoons Sour Cream; 2 tablespoons Chopped Chive

4 weken geleden

My favorites

My meal plan

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

For Mini chilli beef pies, success comes from the balance between the main ingredient, seasoning and cooking method. Mini chilli beef pies is a delicious dish built around minced beef, kidney beans and tomato puree. It has a homemade, generous feel that makes it easy to imagine as the star of the meal, with deep tomato flavour and a gentle spicy kick. The extra notes help explain the flavour, origin and serving style.

What is pie?

A good pie is all about contrast: a generous savoury filling under pastry or potato. That is what makes it feel homely and satisfying without needing to be complicated.

Preparation time: 55 min

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

Method

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.