Mini Chilli Beef Pies
Spiced beef-and-bean filling in handheld pastry with sour cream — footy-night comfort by the tray.
- Total
- 35 min
- Serves
- 4
Australia's party-sized comfort: shortcrust pastry cases filled with spiced minced beef, kidney beans and a hint of cinnamon, topped with potato and a dollop of sour cream. Mini chilli beef pies are handheld, hearty and a little bit fun. They're footy-night food — make a tray and they'll disappear before halftime.
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
Instructions
- 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.
- 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.
- 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.
Nutrition (per serving)
- Calories
- 550
- Protein
- 25 g
- Fat
- 30 g
- Carbs
- 50 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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