Australian·non-vegetarian·easy

Mini chilli beef pies

Name: Mini chilli beef pies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
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

Hey there, folks! Today I'm gonna show you how to whip up some delicious mini chilli beef pies that will spice up your day. So, you start by heating up some oil in a pan. Now, here's a little tip from me - be careful not to burn the onions like I did once... Let them get nice and soft, then throw in those spices for an extra kick. Next, add in the minced beef and let it cook until it's nice and brown. One time, I accidentally added way too much chilli powder and let's just say, it was a fiery disaster! So, don't be like me, measure out those spices carefully. Once your chilli is simmering away, don't forget to taste and adjust the seasoning. And here's a little trick - a splash of Worcestershire sauce can really take the flavor up a notch! Now, onto assembling your pies with the ready rolled pastry. Get creative with the shapes - I once made them in the shape of little hearts for a romantic dinner and let me tell you, they were a hit! And there you have it, folks! Mini chilli beef pies ready to impress. Enjoy!

50 min(prep 20 + cook 30)

4 servings

280 kcal

4.7

Ingredients

Nutrition

280 kcalper serving

Protein16g27%

Carbs24g41%

Fat14g24%

Fiber2g3%

Sugar3g5%

Directions

1
step 1
2
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.
3
step 2
4
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.
5
step 3
6
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.

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