Mini chilli beef pies

200 kcal or less beef stock bites canapés chilli chilli powder cumin ground cinnamon kidney bean kidney beans make ahead mash potato minced beef over an hour party nibbles pastry pies potato potatoes shortcrust pastry soured cream tomato purée

N/A

Source

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

Method

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.