Otherby TheMealDBMini chilli beef piesServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+450g Ready rolled shortcrust pastry1 tablespoon Sunflower Oil1 small Onion2 tsp Hot Chilli Powder2 tsp Ground Cumin250g Minced Beef85g Tomato Puree150ml Beef StockPinch Ground Cinnamon200g Kidney Beans1 large Potatoes3 tablespoons Sour Cream2 tablespoons Chopped ChiveStepsStep-by-step0 of 3 done1To 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.2Heat 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.3Meanwhile, 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.Source: TheMealDB
