Chilli beef pies Recipe

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 puree
• 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

Instructions

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 puree, 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.
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.
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.