MINI CHILLI BEEF PIES

Mini chilli beef pies image

Perfect party nibbles to impress your guests with

Provided by Cathryn Evans

Categories Buffet, Canapes, Side dish, Starter

Time 1h25m

Yield 24

Number Of Ingredients 13

Ingredients

450g pack ready-rolled shortcrust pastry
1 tbsp sunflower oil
1 small onion , chopped
2 tsp hot chilli powder
2 tsp ground cumin
250g pack minced beef
85g tomato purée
150ml beef stock
large pinch ground cinnamon
200g kidney bean , drained and rinsed
1 large potato (about 250g/9oz), peeled and cut into chunks
3 tbsp soured cream
2 tbsp chopped chive

Steps:

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 Facts : Calories 137 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.33 milligram of sodium