Mini chilli beef pies
HB-1492 · Hand-built original · Australian
AustralianBeefEgg-freeHigh Fiber
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 15¾ oz ready-rolled shortcrust pastry
- 1 tbsp sunflower oil
- 1 small onion, finely chopped
- 2 tsp hot chilli powder
- 2 tsp ground cumin
- 8¾ oz minced beef
- 3 oz tomato purée
- 10 Tbsp beef stock
- 1 pinch ground cinnamon
- 7 oz kidney beans, drained and rinsed
- 1 large potato, peeled and cut into small dice
- 3 tbsp sour cream
- 2 tbsp chopped chives
- 1/2 tsp fine salt
Method
- Heat the oil in a frying pan over medium heat. Cook the onion for 4 to 5 minutes until soft.
- Add the minced beef and cook for 5 minutes, breaking it up, until browned. Drain off excess fat.
- Stir in the chilli powder, cumin and cinnamon and cook for 1 minute.
- Add the tomato purée and beef stock, then stir in the diced potato and kidney beans. Season with salt.
- Simmer for 12 to 15 minutes until the potato is tender and the mixture is thick with almost no free liquid. Leave to cool slightly.
- Preheat the oven to 400°F.
- Unroll the pastry and cut out 12 rounds large enough to line the holes of a muffin tin, pressing the pastry in gently. Cut out 12 smaller rounds for lids.
- Fill each pastry case with the beef mixture, top with a pastry lid and press the edges together to seal. Cut a small slit in each lid.
- Bake for 18 to 20 minutes until the pastry is golden and crisp.
- Serve warm, each pie topped with a small spoonful of sour cream and a sprinkling of chopped chives.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).