Mini Chilli Beef Pies

Instructions

1. 1

   Cook Spiced Beef Mixture

   15 min

   In a skillet, pour in sunflower oil and heat over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it turns translucent and soft. Stir in hot chilli powder and ground cumin, cooking for an additional minute to release their flavors. Next, add the minced beef, cooking until browned, which should take about 3-4 minutes. Mix in the tomato puree, beef stock, and a pinch of ground cinnamon. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally, until most of the liquid has evaporated. Five minutes before the end of cooking, stir in the kidney beans to warm through. Season with salt and pepper to taste, and allow the mixture to cool slightly before using it in the pies.

2. 2

   Prepare Pastry Shells

   12 min

   Start by preheating your oven to 200°C (fan 180°C or gas mark 6). While the oven heats, use a 7 cm pastry cutter to cut out 12 circles from the ready rolled shortcrust pastry. Carefully place these pastry circles into a 12-hole mini muffin tray, ensuring they fit snugly. Prick the bottom of each pastry shell with a fork to prevent bubbling during baking. Bake in the preheated oven for 10 minutes, or until they are lightly golden. Remove from the oven and let them cool on a wire rack before handling. If you have leftover pastry, repeat this step to make more shells.

3. 3

   Make Mashed Potatoes and Assemble

   18 min

   While the pastry shells cool, bring a pot of salted water to a boil and add the potatoes. Cook until they are fork-tender, which should take around 15-20 minutes. Drain the potatoes and mash them in a bowl, mixing in sour cream and a pinch of salt and pepper until smooth and creamy. Fold in the chopped chives for added flavor. Spoon 1-2 teaspoons of the cooled beef chilli mixture into each pastry case, then top with a teaspoon of the creamy mashed potatoes, using a fork to create a textured ruffle on top. Return the filled pastry shells to the oven and bake for an additional 15 minutes, or until the tops are golden brown.