Mini chilli beef pies
An elegant individual serving featuring a crisp, golden pastry shell filled with a savory blend of premium beef, red kidney beans, and aromatic spices. Topped with a silky potato purée and fresh chives, these pies offer a comforting, multi-layered texture, serving as a sophisticated starter or a refined light meal.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1To 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
- 3Using 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.
Nutrition
- Calories
- 504
- Protein
- 37.6g
- Carbs
- 33.8g
Recommended Equipment & Products
- Immersion blender
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Chef tips
To prevent the crust from getting soggy, ensure the filling is cooked through and liquids are fully reduced. Let the filling cool slightly before adding it to the chilled dough. For a kid-friendly version, swap the chili for sweet paprika. Serve these pies with a refreshing green tahini or a finely chopped salad to balance out the rich meat flavors.
Culinary reasoning
An elegant individual serving featuring a crisp, golden pastry shell filled with a savory blend of premium beef, red kidney beans, and aromatic spices. Topped with a silky potato purée and fresh chives, these pies offer a comforting, multi-layered texture, serving as a sophisticated starter or a refined light meal.