Mini chilli beef pies

Beef · Australian classic.

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

Method

1. Fry — To make chilli, heat oil in a pan and fry onion for 5 mins until soft.
2. Fry — Add spices; fry for 1 min. Stir in beef and cook for a few mins.
3. Bring to a boil — 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.
4. Season — Add beans 5 mins before the end of cooking. Check seasoning and cool.
5. Heat the pan — Heat oven to 200C/fan 180C/gas 6. Using a 7cm pastry cutter, stamp out 12 circles from the pastry.
6. Bake — Use to line a 12-hole mini muffin tray, prick the base of the pastry with a fork, and bake for 10 mins.
7. Continue cooking — Remove from oven and cool on a wire tray. Repeat with remaining pastry.
8. Bring to a boil — Meanwhile, cook the potato in boiling water until tender.
9. Stir — Drain, mash with soured cream and seasoning, then stir through chives.
10. Mix together — Spoon 1-2 tsp of chilli mix into the pastry cases and top with a tsp of mash.
11. Continue cooking — Ruffle mash with a fork; return to the oven for 15 mins or until golden.

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